Root Vegetables Anna
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This elegant root vegetable Anna is a sophisticated vegetarian side dish that reimagines the classic French potato cake. By layering thin slices of russet potatoes with earthy celeriac and peppery turnip, you create a beautiful mosaic of autumn flavours. The vegetables are slowly cooked in butter until the edges become golden and caramelised, resulting in a dish that is as visually impressive as it is comforting.
Perfect for a Sunday roast or a festive dinner party, this versatile bake offers a wonderful balance of textures. The celeriac adds a subtle nutty depth that complements the starchy potatoes, while the fresh rosemary provides a fragrant, savoury finish. Serve it sliced into generous wedges alongside grilled meats or a hearty nut roast for a truly satisfying homemade meal.
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Ingredients for Root Vegetables Anna
Nonstick vegetable oil spray
90ml (3/4 stick) butter,melted, divided
575g 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 (300ml to 350ml )
1 medium turnip, peeled, halved, very thinly sliced (300ml to 350ml )
1 teaspoon chopped fresh rosemary
How to make Root Vegetables Anna
Spray 9 1/2-inch-diameter nonstick oven-proof skillet with vegetable oil spray; add 2 tablespoons melted butter. Arrange half of potato rounds in 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 tablespoons 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 204°C. 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 tablespoons melted butter. Transfer skillet to 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.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Artikel Geschichte
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16 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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