Name: Root Vegetables Anna
Yield: Makes 6 servings
Ingredients: Nonstick vegetable oil spray; 6 tablespoons (3/4 stick) butter,melted, divided; 1 1/4 pounds russet potatoes (about 2 medium), peeled, cut into scant 1/8-inch-thick rounds; 1/2 3-inch-diameter celery root (celeriac), trimmed, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups); 1 medium turnip, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups); 1 teaspoon chopped fresh rosemary

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Root Vegetables AnnaMarcus Gaab

This side is a riff on pommes Anna, a classic French dish of sliced, layered potatoes cooked in a shallow pan. In this modern version, the potatoes are joined by slices of celery root and turnip.

Test-kitchen tip:

Use a V-slicer or a mandoline to slice the vegetables.

Recipe notes

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