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Potato and Celeriac Torte

From Farm Where Life is Good

<p>This makes an amazing Thanksgiving day treat! Switch it up with alternate ingredients to keep it creative for the palate. I was inspired to look for lower glycemic recipes for the big day!</p>
Source: Adapted from: (Entered by Lara Rasmussen Anderson)
Serves: 4-6

1 Tbsp olive oil
2 large leeks, thinly sliced
1 Tbsp fresh thyme or 1 tsp dried thyme
1/2 tsp salt or to taste
black pepper to taste
1 # celeriac, peeled, cut into 1/8" slabs
1 # potatoes, peeled, cut into 1/8" slabs

Step by Step Instructions
  1. Position oven rack at the lowest level; preheat to 450°F. Coat a 9 1/2-inch, deep-dish pie pan with cooking spray. Line the bottom with parchment paper and lightly coat with cooking spray.
  2. Heat oil in a large skillet over medium-high heat. Add leeks and thyme; cook, stirring often, until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent scorching.) Season with 1/8 teaspoon salt and pepper.
  3. Arrange half the celeriac slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. Spread one-third of the leeks over the top. Arrange half the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. Layer the remaining celeriac, leeks and potatoes in the same manner. Cover the pan tightly with foil.
  4. Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper and serve.
  5. Alternate ingredients: substitute or add sweet potatoes, fennel, parsnips, turnips, rutabaga