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Celery root, also known as celeriac,
is just
what its name claims it to be:
the root of the celery plant.
It has a mild,
celery-like flavor
but with a potato-like texture that
greatly enhances this skillet pie... |
Serves: (6)
Prep: 10 Mins.
Cook: 40 Mins.
INGREDIENTS
4 (2 lbs.) organic russet potatoes, peeled, and grated
2 (1 lb.) organic sweet potatoes, peeled, and grated
1 (1-lb.) organic celery root, peeled, and grated
1 small organic red onion, chopped
1 organic garlic clove, minced
2 teaspoons kosher salt
½ teaspoon red pepper flakes
1 teaspoon fresh organic lemon juice
4 tablespoons light organic olive oil, divided
4 tablespoons butter, divided
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The celery root is shown above,
along with the prepped
ingredients, and after
being added to the skillet... |
Garnish:
--Sour cream
--Sprigs of fresh organic parsley
METHOD
Shred the sweet potatoes, and celery root using the grater
blade in a food processor, or on the large holes of a box grater, and add to a
large bowl. Grate the russet potatoes, then working in batches, hand squeeze
out liquid from grated russet potatoes, and add to bowl. Chop the onion and mince the garlic, and add to bowl, including salt, red pepper flakes, Italian herb seasoning, and lemon juice; tossing
to combine.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a
10” nonstick skillet over medium-low heat. Spread shredded potato mixture
evenly in skillet, and press gently with a spatula to flatten. Cook, uncovered,
for 20 minutes, while shaking occasionally to loosen. Carefully invert onto a
plate. Heat remaining 2 tablespoons of
olive oil and 2 tablespoons of butter in skillet. Return potato pie to skillet,
golden side up. Cook while shaking occasionally to loosen, until underside is
golden and begins to crisp for about 20 minutes longer, or until potatoes are
tender in center. Transfer to a serving plate, cut into wedges, and garnish
with dollops of sour cream and parsley sprigs. ~ Enjoy!
METHOD
