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Author Notes: In culinary school, I learned the traditional Potatoes Anna - thinly sliced potatoes are layered in a concentric circle in a skillet, browned on both sides and finished in the oven. They make an exceptionally beautiful presentation! With an inspiration for a savory cake with a sweet bite, I developed this dish. Celery root is also known as celeriac, but don't be put off by it's rough exterior. The peel comes off as easy as a carrot, and by exchanging it for potatoes, you'll save nearly 60 calories and 12g carbs (yup, 12!) per serving - plus add 1.5g protein and .5g fiber. This particular recipe is gluten-free, vegan, "Low In" saturated fat, and "High In" Vitamin C (just in time for cold season!). —Vegetarianized.com
pound celery root, peeled and cut into 1/8" slices
large, underripe pear, peeled and cut into 1/8" slices
tablespoons olive oil, divided
garlic cloves, minced
teaspoon black pepper
teaspoon chopped chives
- Preheat oven to 400 degrees F.
- In a 10", oven-proof skillet, brush 1 Tbsp EVOO to ensure the bottom and sides are well-coated.
- Then add celery root and pear slices in a concentric circle starting from the center. Stop after one layer, and add half the garlic, 1/4 tsp SnP, and 1/2 Tbsp EVOO.
- Add 1-2 more layers depending on how much you have left, and then add the remaining garlic, salt, pepper and EVOO. Just be sure no garlic is exposed or it will burn.
- Put the pan over medium heat, cover and let cook 8 minutes. Place a plate or cookie sheet over the skillet and invert the cake onto it. Slide it bake into the skillet and cook 6 more minutes, uncovered.
- Slide the skillet into the oven and cook 15 minutes more until everything is tender. Remove from the oven, and invert again onto a plate or serving dish. Sprinkle with chives and serve hot.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff