5 large ribs of celery (or about 1 medium sized head), finely diced
8 oz mushrooms, diced
1 apple (peeled and diced)
2-3 teaspoons garlic powder (to taste)
2-3 teaspoons sage powder (to taste)
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon turmeric
2 teaspoons salt (to taste)
1/2 cup of oil for cooking: ghee or avocado oil
Directions:
Preheat oven to 375 degrees.
Peel turnips and sweet potatoes and cut into small (1/2 inch) cubes.
Grease 2 large baking sheets with oil and evenly spread the turnips and sweet potatoes on them. Depending on the size of your baking sheets, it make take another baking sheet or couple rounds to fit them all.
Sprinkle with some of the garlic, sage, rosemary, thyme, oregano, turmeric, and salt and toss with hands.
Put into oven and bake for about an hour until they are soft and starting to brown. Toss a few times to brown evenly.
While those are cooking, heat 1-2 tbsp cooking oil in a skillet. Then, add onions and celery. Once the onion and celery have started to soften, add the mushrooms and apple to the skillet and continue cooking until they’re all cooked.
Once turnips and sweet potatoes are done, mix with the onion and celery combination. Continue mixing until well incorporated and starting to clump together.
Transfer to a greased 9×19 baking dish and warm in the oven if serving immediately or put in fridge, covered.
For reheating: 30 minutes, covered at 350 degrees.
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