Cart | Track Order | Help

RECIPE SEARCH

Crispy Potato And Celery Root Cake

Print Full

Source: Gatherings & Celebrations

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  35 Minutes
Total Time:  35 Minutes
Yield:  Makes 4 servings

RECIPE INGREDIENTS

1 pound boiling potatoes, peeled

1 small celery root, peeled (about 1/2 pound)

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 tablespoons vegetable oil

1 1/2 tablespoons unsalted butter

DIRECTIONS

In a food processor or with a hand grater, shred the potatoes. Rinse the potatoes in cold water until the water runs clear. Shred the celery root, but do not rinse.

Drain the potatoes and wrap them in a clean kitchen towel. Squeeze out the excess water, or spin-dry in a salad spinner. It is very important that the potatoes be dry or the cake will be soggy. Mix the celery root with the potatoes, and season with the salt and pepper.

Heat a heavy-bottomed or non-stick medium skillet with sloping sides. Add 1 tablespoon each of the oil and butter and heat. Add the potato mixture to the pan. Using a spatula, press the mixture into a neat cake about 1 1/2 inches thick. Lightly brown the cake over medium-high heat for 4 or 5 minutes. Shake the pan to loosen the cake, reduce the heat to low, and continue to cook the cake, loosely covered, for 10 to 12 minutes.

To flip the cake, brush a flat lid, smaller than the cake, with oil, invert the cake onto the lid, and hold it aside for a moment. Raise the heat to medium-high and add the remaining butter and oil to the pan. Carefully slide the cake back into the pan, and cook, uncovered, until the bottom is golden brown, about 5 more minutes. Invert the cake onto the lid again and re-crisp the first side again for about 1 minute. Slide the cake from the pan onto a cutting board, cut into wedges, and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 4 servings

Calories:

192

Fat. Total:

10g

Fiber:

Carbohydrates, Total:

25g

Sodium:

767mg

% Cal. from Fat:

47%

Cholesterol:

12mg

Protein:

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Potato Gratin with Parmesan and Caramelized Onions

Hearty Twice-Baked Potatoes

Mashed Potato Timbales

Grilled Potato Packets

Buttermilk Pumpkin Pie

Pumpkin Praline Pie

See More Popular Recipes »

Hot Holiday Potatoes

Holiday Casseroles

Halloween Treats

Creamy Comfort Soups

Turkey, Classic and New

Slice of Holiday: Pumpkin Pies

See More Popular Recipe Collections »

soup

cakes

appetizer

recipes

cake

mexican

chicken

chili

breakfast

pumpkin

casserole

pasta

See More Popular Keywords »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

Try Fine Cooking Magazine for quick, healthy and innovative recipes.