Celery-Root Skillet Pie

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 ½ teaspoons freshly ground black pepper
• 10 tablespoons bacon fat or vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    400 calories; 23 grams fat; 1 gram saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 5 grams protein; 1340 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Combine the celery roots, potatoes, onions, salt and pepper.
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.
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.

1 hour 20 minutes