By Alaina Sullivan
Roots are the gemstones of the vegetable clan. Unearthed from the soil they appear knobby and inedible, but pare away the tough exterior and you’ll uncover valuable flesh.
Grating transforms the roots from dense to delicate and readies them for a quick skillet stir-fry. Celeriac flesh shreds easily; sweet potato takes a little more elbow grease. With the beets, I opted to thinly slice rather than shred them to change up the texture a bit. I worked in three batches so that every ingredient would have a cheek against the hot skillet. As the beets cooked to an al dente tender-crisp, the shredded potatoes and celeriac became browned and soft.