Best Celery Root Anna With Bacon And Olives Recipes

Root Vegetables Anna image

Provided by Rick Rodgers

Yield Makes 6 servings

Number Of Ingredients 6

Nonstick vegetable oil spray
6 tablespoons (3/4 stick) butter,melted, divided
1 1/4 pounds russet potatoes (about 2 medium), peeled, cut into scant 1/8-inch-thick rounds
1/2 3-inch-diameter celery root (celeriac), trimmed, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)
1 medium turnip, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)
1 teaspoon chopped fresh rosemary

Steps:

Spray 9 1/2-inch-diameter nonstick oven-proof skillet with vegetable oil spray; add 2 tablespoons melted butter. Arrange half of potato rounds in skillet, overlapping in concentric circles. Sprinkle lightly with salt and pepper. Alternate celery root slices and turnip slices atop potatoes in overlapping concentric circles. Sprinkle with rosemary, then lightly with salt and pepper. Drizzle with 2 tablespoons melted butter. Top with remaining potato slices in overlapping concentric circles. Sprinkle lightly with salt and pepper. Press with spatula to compact.
Preheat oven to 400°F. Cook vegetables over medium heat 5 minutes. Reduce heat to medium-low; cover and cook until bottom layer is golden, about 25 minutes. Uncover and drizzle with 2 tablespoons melted butter. Transfer skillet to oven; bake uncovered until vegetables are very tender and golden, 20 to 25 minutes.
Run small knife around vegetables to loosen from skillet. Place large platter atop skillet. Using pot holders, firmly hold skillet and platter together and invert vegetables onto platter. Cut into wedges and serve.

Celery Root

Yield Serves 4 to 6

Number Of Ingredients 6

4 bacon slices (about 1/4 pound)
1 tablespoon unsalted butter
a 1 1/2-pound celery root (sometimes called celeriac)
6 tablespoons freshly grated Parmesan
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped drained Kalamata or other brine-cured black olives

Steps:

Preheat oven to 400° F.
Cook bacon until crisp and crumble. Melt butter and lightly brush over bottom and sides of a well-seasoned cast-iron or non-stick 10-inch skillet.
With a sharp knife peel celery root and, using a mandoline or other manual slicer, cut crosswise into 1/16-inch-thick slices. Arrange 1 slice in center of skillet and arrange one layer of slices around center slice in a concentric circle, overlapping them slightly. Lightly brush layer with some of melted butter (being careful not to move slices) and sprinkle with one third bacon, 1 1/2 tablespoons Parmesan, 3/4 teaspoon thyme, 1 teaspoon olives, and salt and pepper to taste. Repeat procedure twice but reverse direction of slices each time so that layers are even. Add one more layer of celery root. Brush top with any remaining butter and sprinkle with remaining 1 1/2 tablespoons Parmesan and remaining thyme. Cover top of skillet tightly with foil and bake celery root in middle of oven 20 minutes. Remove foil and bake 20 to 25 minutes more, or until celery root is tender and top and edges are golden brown.
Transfer celery root Anna with 2 large spatulas to a cutting board and cut into wedges.