Celeriac Potato Cake
Serves 6-8 people (depending on the size of the slices)
Preheat oven to 350F
1 peeled and grated celeriac
1 unpeeled and grated potato
1 peeled and grated onion
1 peeled and grated carrot
1 peeled and grated turnip
4 tbs olive oil (if this sounds like too much, halve it. The original recipe called for 1/2 cup melted dairy butter, sooo...)
salt &pepper 2 taste
Stir all together well and put in a large oven proof, lightly greased frying pan with an oven proof lid.
Cook on stove top in frying pan, uncovered until it gets nicely browned.
Flip the cake (I loosened the cake with a spatula, then slid the cake out on to a plate and flipped it back into the pan) and brown for a few more minutes then bake for 1 hr covered and 30 minutes uncovered to set.
Remove from oven and let cool 30 minutes.
Cut into 6-8 wedges and serve.
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