Pre-heat the oven to 425 degrees. Peel and chop the yam and celery root into 3/4 inch cubes Toss the yam and celery root with 1 TBSP olive oil, then sprinkle with salt and fresh-ground pepper Roast for 20 minutes, turning once. Remove from the oven and cool. Chop the broccoleaf, and then add the cranberries and almonds. When the yams and celery root are cool enough, add to the bowl and toss with the dressing. I'm excited to add this new versatile superfood--packed with nutrients--to our recipe file!  Look for it at Lassen's! Love, Lassen's

Pre-heat the oven to 425 degrees.
Peel and chop the yam and celery root into 3/4 inch cubes
Toss the yam and celery root with 1 TBSP olive oil, then sprinkle with salt and fresh-ground pepper
Roast for 20 minutes, turning once.
Remove from the oven and cool.
Chop the broccoleaf, and then add the cranberries and almonds.
When the yams and celery root are cool enough, add to the bowl and toss with the dressing.

I'm excited to add this new versatile superfood--packed with nutrients--to our recipe file!  Look for it at Lassen's!