Celery-Root Skillet Pie

Name: Celery-Root Skillet Pie
Total time: 1 h 20 min
Yield: 6 to 8 servings
Ingredients: 4 large celery roots (about 2 1/4 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 1/2 teaspoons freshly ground black pepper; 10 tablespoons bacon fat or vegetable oil

By Molly O'Neill

Total Time: 1 hour 20 minutes
Rating: 3(10)
Comments: Read comments

Featured in: Food; Something To Root For

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

4large celery roots (about 2¼ pounds total), trimmed, peeled and shredded
4medium baking potatoes, boiled for 4 minutes, cooled, peeled and shredded
2small onions, peeled and shredded
3teaspoons salt
1½teaspoons freshly ground black pepper
10tablespoons bacon fat or vegetable oil

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.