·1 celeriac, peeled and cut into ¾-inch pieces
·1 pound sweet potatoes, peeled and cut into ¾-inch pieces
·2 sprigs thyme
·1 bay leaf
·1 cup low-sodium chicken broth
·3 tablespoons olive oil
·¼ teaspoon cayenne pepper
·1 red onion, sliced
·1 garlic clove, thinly sliced
·Salt/pepper, to taste
·5 slices bacon, cooked and crumbled
·Chopped fresh chives, for garnish
Cook celeriac, sweet potatoes, thyme, bay leaf, chicken broth, olive oil, and cayenne pepper in a large nonstick skillet over medium-high heat, tossing occasionally, until vegetables begin to soften and liquid is evaporated, about 15–20 minutes. Add onion and garlic, then season with salt and black pepper. Cook, stirring often and scraping up any browned bits, until vegetables are tender, about 30–35 minutes. Remove thyme and bay leaf and toss in the crumbled bacon. Top with chives, then serve.
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