Celery-Root Skillet Pie
Published November 8, 1997
- Total Time
- 1 hour 20 minutes
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Ingredients
4 large celery roots (about 2 ¼ pounds total), trimmed, peeled and shredded
4 medium baking potatoes, boiled for 4 minutes, cooled, peeled and shredded
2 small onions, peeled and shredded
3 teaspoons salt
1 ½ teaspoons freshly ground black pepper
10 tablespoons bacon fat or vegetable oil
Nutritional analysis per serving (6 to 8 servings)
42 grams carbs; 15 milligrams cholesterol; 333 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 17 grams fat; 6 grams fiber; 857 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the celery roots, potatoes, onions, salt and pepper.
- Step 2
Preheat the oven to 350 degrees. Heat 6 tablespoons of fat in a 10-inch cast-iron skillet. When the fat is hot but not smoking, dump the celery-root mixture into the pan and flatten with the back of a spatula. Cook over medium-high heat for 5 minutes, until brown on one side. Flip onto a plate. Heat the remaining oil in the pan and brown the cake on the other side.
- Step 3
Place the pan in the oven and bake for 45 minutes to 1 hour, until the cake is cooked through. Turn out onto a plate. If the bottom sticks, scrape out the stuck parts and patch onto the cake. Flip onto a second plate so that the unmarred side is up. Serve with new-wave chowchow.
Private Notes