November 14, 2017
Here we are at the end of the season. It’s been a lovely time, and we hope everyone will be attending the potluck on Tuesday, November 28 at Bonnie Webber’s apartment. Please stop at the front table when you come to the site, to get more information and RSVP.
Today’s recipe is a new take on Potatoes Anna, a classic dish. It is made with celeriac instead of potatoes, but you can always substitute potatoes in the recipe.
CELERY ROOT ANNA
4 bacon slices (about 1/4 pound)
1TBS unsalted butter
1 1/2-lbs celery root (celeriac) or 1 1/2 lbs potatoes
6 TBS freshly grated Parmesan
1 TBS chopped fresh thyme leaves
1 TBS chopped drained Kalamata or other brine-cured black olives
1. Preheat oven to 400° F.
2. Cook the bacon until it is crisp and then crumble it.
3. Melt the butter and lightly brush over the bottom and sides of a well-seasoned cast-iron or non-stick 10-inch skillet.
4. With a sharp knife, peel celery root and, using a mandoline or other manual slicer, cut it crosswise into very thin (1/16-inch-thick) slices.
5. Arrange 1 slice in the center of the skillet and arrange one layer of slices around the center slice in a concentric circle, overlapping them slightly. Lightly brush the layer with some of the melted butter (being careful not to move the slices).
6. Sprinkle with one third of the bacon, 1 1/2 tablespoons Parmesan, 3/4 teaspoon thyme, 1 teaspoon olives, and salt and pepper to taste. Repeat procedure twice more but reverse the direction of slices each time so that the layers are even.
7. Add one more layer of celery root. Brush the top with any remaining butter and sprinkle with remaining 1 1/2 tablespoons Parmesan and remaining thyme.
8. Cover the top of the skillet tightly with foil and bake in the middle of the oven for 20 minutes. Remove the foil and bake 20 to 25 minutes more, or until celery root is tender and top and edges are golden brown.
9. Transfer celery root Anna with 2 large spatulas to a cutting board and cut into wedges.
That’s it! Wishing you a warm coy winter, and looking forward to seeing you again in the spring.
Have a delicious week!