Root Vegetables Anna

(recipe from Bon Appetit magazine)

Nonstick vegetable oil spray
6 Tbsp. butter, melted, divided (I used coconut oil)
1 1/4 lbs. russet potatoes (about 2 medium), peeled, cut into scant 1/8-inch-thick rounds
3-inch-diameter celery root (celeriac), trimmed, peeled, halved, very thinly sliced
1 medium turnip, peeled, halved, very thinly sliced
1 tsp. chopped fresh rosemary (I used dried, along with some other Italian spices)

Spray a 9 1/2-inch-diameter nonstick ovenproof skillet with vegetable oil spray; add 2 Tbsp. melted butter.  Arrange half of the potato rounds in the skillet, overlapping in concentric circles.  Sprinkle lightly with salt and pepper.  Alternate celery root slices and turnip slices atop potatoes in overlapping concentric circles.  Sprinkle with rosemary, then lightly with salt and pepper.  Drizzle with 2 Tbsp. melted butter.  Top with remaining potato slices in overlapping concentric circles.  Sprinkle lightly with salt and pepper.  Press with spatula to compact.

Preheat oven to 400F.  Cook vegetables over medium heat, 5 minutes.  Reduce heat to medium-low; cover and cook until bottom layer is golden, about 25 minutes.  Uncover and drizzle with 2 Tbsp. melted butter.  Transfer the skillet to the oven; bake uncovered until vegetables are very tender and golden, 20 to 25 minutes.

Run small knife around vegetables to loosen from skillet.  Place large platter atop skillet.  Using pot holders, firmly hold skillet and platter together and invert vegetables onto platter.  Cut into wedges and serve.

(This is so tasty - the turnips and celery give an interesting depth and lightness to the potatoes.  I'd not invert the vegetables out of the skillet if I made them again - my top layer stuck to the bottom of the pan, and the thing got disheveled.  I don't think it's necessary - I'd just scoop out in wedges.  The top is pretty anyway because of the concentric circle pattern, and was crisped and browned from the oven.)