Recipe: Fusion Stew with Lime Gremolata

Serves 2


1 medium yellow onion
1 tsp. olive oil
1 tsp. cinnamon
1 tsp. cumin
1/2 chili powder
3 cups vegetable or chicken broth
1/3 lb. celery root
10 oz. fresh, frozen or canned sweet potato
1 lime
1 clove garlic
4 sprigs cilantro


Cut onion in quarters and slice thinly. Sauté in olive oil over low heat under very tender and beginning to caramelize, about 10 minutes. While onions cook, wash celery root & slice in 1/4” slices. Cut rind from slices and cube. If using fresh sweet potatoes, peel and cut into cubes. Add cinnamon, cumin and chili powder to the caramelized onions and cook gently until fragrant, 1-2 minutes. Add broth, celery root and fresh sweet potatoes, if using. Cook covered 10 minutes. If using frozen or canned sweet potatoes, add now. Cook an additional 10 minutes or until everything is tender and broth has thickened slightly. While stew cooks, remove green part of rind from lime, then squeeze lime and reserve juice. Mince lime rind very finely with garlic and cilantro leaves. To serve, remove from heat and stir in lime juice and lime gremolata.