ROOT VEGETABLES ANNA
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.
Provided by Rick Rodgers
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- 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 400°F. 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.
ROOTS ANNA
We've added slices of rutabaga to pommes Anna, a French dish traditionally made with potatoes alone.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Place garlic in an ovenproof ramekin; drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Remove garlic from oven, and let stand until cool enough to handle. Peel garlic, cut into slices, and set aside. Reduce heat to 425 degrees.
- Meanwhile, peel potatoes, and slice them as thinly as possible; place them in a bowl, and put damp paper towel on top to keep them from turning brown. Peel rutabaga, and cut in half, slice as thinly as possible, and cover with a damp paper towel.
- In a 10-inch nonstick ovenproof skillet, melt 2 tablespoons butter, swirling pan to coat bottom and sides. Remove from heat. Starting at the sides of the pan, arrange about half of the rutabaga slices in overlapping concentric circles, covering bottom of pan; press to compress. Sprinkle rutabaga with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and a third of the roasted garlic; dot with 1 tablespoon butter.
- Arrange the potato slices in tight concentric circles over the rutabaga, and press down. Season with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and another third of the garlic; dot with 1 tablespoon butter. Arrange remaining rutabaga on top, and season again with 1/2 teaspoon salt, 1/8 teaspoon pepper, and remaining garlic; dot with 1 tablespoon butter.
- Spread a large piece of aluminum foil with remaining tablespoon butter. Cover skillet tightly with the foil, buttered side down. Place a cast-iron skillet on the foil to weigh it down, and transfer to the oven. Bake until vegetables are tender when pierced with the tip of a knife, 50 to 60 minutes.
- Remove pan from oven, and let stand on a wire rack for 15 minutes. Remove foil, and invert roots carefully onto a serving dish. Garnish with remaining 1/2 teaspoon thyme, and serve warm. This can be made ahead of time and reheated.
FRENCH ROOTS ANNA
This savory golden pie is a variation of pommes Anna, a French classic usually made with potatoes alone. Here, sliced rutabaga, arranged in a skillet with thin rounds of potatoes, provides another dimension of flavor. The layered pie, though impressive, isn't hard to assemble.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Put garlic into an ovenproof ramekin, and drizzle with oil. Roast garlic until light brown and tender, about 20 minutes. Let stand until cool enough to handle. Peel garlic, cut into thin slices, and set aside. Reduce oven temperature to 425 degrees.
- Melt 2 tablespoons butter in a 10-inch nonstick ovenproof skillet, swirling skillet to coat bottom and sides. Remove from heat. Starting at sides, arrange about half of the rutabaga slices, slightly overlapping, in a circular pattern, covering bottom; press. Sprinkle with 1/2 teaspoon salt, a pinch of pepper, 1/2 teaspoon thyme, and a third of the roasted garlic; dot with 1 tablespoon butter. Repeat process with potato slices, and then remaining rutabaga slices, for 2 more layers (do not sprinkle thyme on top layer).
- Butter a large piece of foil with remaining tablespoon butter. Cover skillet tightly with foil, buttered side down. Place another skillet on top to weigh down. Bake until vegetables are tender, 50 to 60 minutes.
- Transfer to a wire rack; let cool 15 minutes. Remove foil, and invert carefully onto a serving dish. Sprinkle with remaining 1/2 teaspoon thyme. Serve immediately, or refrigerate in an airtight container up to 1 day; reheat in a 300 degrees oven to serve.
More about "french roots anna food"
ROOT VEGETABLES ANNA RECIPE | BON APPéTIT
2008-11-03 Step 2. Preheat oven to 400°F. Cook vegetables over medium heat 5 minutes. Reduce heat to medium-low; cover and cook until bottom layer is …
From bonappetit.com
From bonappetit.com
- Spray 9 1/2-inch-diameter nonstick ovenproof 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 400°F. 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.
THE FOOD OF FRANCE: ROOT, WAVERLEY: 9780679738978: BOOKS
The Food of France, written in 1958, is a wonderfully erudite and relaxed look into French cuisine. Root, who has evidently spent many years in France eating his way through its …
From amazon.ca
Reviews 59Format PaperbackAuthor Waverley Root
From amazon.ca
Reviews 59Format PaperbackAuthor Waverley Root
[PDF] [EPUB] FRENCH ROOTS: TWO COOKS, TWO COUNTRIES, AND THE …
2020-10-24 Brief Summary of Book: French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way by Jean-Pierre Moulle. Here is a quick description and cover …
From oceanofpdf.com
From oceanofpdf.com
FRENCH ROOTS: TWO COOKS, TWO COUNTRIES, AND THE BEAUTIFUL FOOD …
A narratively rich cookbook of French and Californian recipes from longtime Chez Panisse executive chef Jean-Pierre Moulle and his wife, ...
From goodreads.com
From goodreads.com
ANNA'S FAVORITE FRENCH FOOD - IMDB
2010-04-14 Anna's Favorite French Food: With Anna Olson. Anna demonstrates her favourite French recipes including Herbes de Provence grilled chicken which uses a touch of lavender.
From imdb.com
From imdb.com
FOOD AND ROOTS - FOOD AND ROOTS
We’ve become so disconnected from our food and nature, we don’t even know the person who grew the ingredients in our glass or on our plate. So, it’s high time to meet some of the farmers …
From foodandroots.com
From foodandroots.com
FRENCH ROOTS - BOOKS ABOUT FOOD
Jean-Pierre and Denise Moullé met on a street corner in Berkeley, California, in 1980; six months later they were married. French Roots is the story of their lives told through the food they …
From booksaboutfood.com
From booksaboutfood.com
A ROOT “THAT OUR FRENCH CALL ROSARY”: FOODWAYS IN ... - BOREALIA
2020-11-09 French newcomers knew about the root. Champlain is considered the first to mention the plant, ... Her research examines the role of food in the French- Indigenous …
From earlycanadianhistory.ca
From earlycanadianhistory.ca
31 TRADITIONAL FRENCH FOODS AND DISHES • FAMILYSEARCH
2020-07-17 Éclair: an elongated pastry filled with cream and topped with chocolate. Madeleine s: small, shell-shaped cakes. Profiterole: a pastry filled with cream or custard and served with …
From familysearch.org
From familysearch.org
FRENCH ROOTS: TWO COOKS, TWO COUNTRIES, AND THE …
French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way [A Cookbook] eBook : MoullÉ, Jean-Pierre, Unterman, Patricia: Amazon.ca: Kindle Store
From amazon.ca
From amazon.ca
FRENCH ROOTS: TWO COOKS, TWO COUNTRIES, AND THE …
French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way [A Cookbook]: Moullé, Jean-Pierre, Moullé, Denise Lurton, Unterman, Patricia ...
From amazon.ca
From amazon.ca
FRENCH ROOTS ANNA - MEALPLANNERPRO.COM
3 garlic cloves, unpeeled; 1 teaspoon extra-virgin olive oil; 6 tablespoons unsalted butter; 1 rutabaga (about 2 pounds), peeled and very thinly sliced
From mealplannerpro.com
From mealplannerpro.com
16 FRENCH ROOTS IDEAS IN 2022 | COOKING RECIPES, RECIPES, FOOD
Aug 7, 2022 - Explore Lesley Wilson's board "French Roots", followed by 159 people on Pinterest. See more ideas about cooking recipes, recipes, food.
From pinterest.com
From pinterest.com
FRENCH ROOTS - COOKBOOKS & REFERENCES - EGULLET FORUMS
2021-12-11 Or sign in with one of these services. Sign in with Facebook. Sign in with Twitter
From forums.egullet.org
From forums.egullet.org
FREETHEROOTS - FROM NATURE TO BODY – FREETHEROOTS LLC
Hair & Skin. Our community is the heart of who we are and we understand the importance of your hair & skin. Before we released our first product (our soap bars ), we helped over 10,000 …
From freetheroots.com
From freetheroots.com
ROOTS FOR FOOD - FRENCH TRANSLATION – LINGUEE
Many translated example sentences containing "roots for food" – French-English dictionary and search engine for French translations.
From linguee.com
From linguee.com
FRENCH ROOTS EBOOK BY JEAN-PIERRE MOULLé - RAKUTEN KOBO
Read "French Roots Two Cooks, Two Countries, and the Beautiful Food along the Way [A Cookbook]" by Jean-Pierre Moullé available from Rakuten Kobo. A narratively rich cookbook …
From kobo.com
From kobo.com
FRENCH ROOTS: TWO COOKS, TWO COUNTRIES, AND THE BEAUTIFUL FOOD …
Buy the Kobo ebook Book French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way [A Cookbook] by Jean-Pierre Moullé at Indigo.ca, Canada's largest bookstore. …
From chapters.indigo.ca
From chapters.indigo.ca
FRENCH ROOTS: TWO COOKS, TWO COUNTRIES, AND THE BEAUTIFUL FOOD …
With its elegant, subtly beautiful pewter and black patterned cover, "French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way", offers a soulfully sophisticated treat …
From goodreads.com
From goodreads.com
ROOTS AND TOPS - TRANSLATION INTO FRENCH - EXAMPLES ENGLISH
Translation of "roots and tops" in French. roots. racines roots origines racine origine. and tops. et tops et hauts et des tops et les hauts et des hauts. Other translations. They especially …
From context.reverso.net
From context.reverso.net
FRENCH ROOTS - PINTEREST.COM
Dec 1, 2016 - Explore Courtney Townsend's board "French Roots", followed by 346 people on Pinterest. See more ideas about cooking recipes, recipes, food.
From pinterest.com
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love