Root Vegetables Anna

Ingredients

• 6 tablespoons butter divided melted ()
• 1 teaspoon rosemary leaves fresh chopped
• 1.3 pounds baking potatoes peeled cut into scant 1/8-inch-thick rounds ( 2 medium)
• 1 medium turnip peeled halved very thinly sliced ()

Equipment

• frying pan
• oven
• knife
• spatula
• pot holder

Directions

1. Spray 9 1/2-inch-diameter nonstick oven-proofskillet with vegetable oil spray; add 2tablespoons melted butter. Arrange halfof potato rounds in skillet, overlapping inconcentric circles.
2. Sprinkle lightly with saltand pepper. Alternate celery root slices andturnip slices atop potatoes in overlappingconcentric circles.
3. Sprinkle with rosemary,then lightly with salt and pepper.
4. Drizzlewith 2 tablespoons melted butter. Top withremaining potato slices in overlappingconcentric circles.
5. Sprinkle lightly with saltand pepper. Press with spatula to compact.
6. Preheat oven to 400°F. Cook vegetablesover medium heat 5 minutes. Reduceheat to medium-low; cover and cook untilbottom layer is golden, about 25 minutes.Uncover and drizzle with 2 tablespoonsmelted butter.
7. Transfer skillet to oven; bakeuncovered until vegetables are very tenderand golden, 20 to 25 minutes.
8. Run small knife around vegetables toloosen from skillet.
9. Place large platter atopskillet. Using pot holders, firmly hold skilletand platter together and invert vegetablesonto platter.
10. Cut into wedges and serve.
11. Use a V-slicer or amandoline to slice the vegetables.