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
celery root, peeled and cut into 1/8" slices
large, underripe pear, peeled and cut into 1/8" slices
olive oil, divided
garlic cloves, minced
In This Recipe
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.