Celery Root Pear Anna

• 1 lb celery root, peeled and cut into 1/8" slices
• 1 large, underripe pear, peeled and cut into 1/8" slices
• 2 Tbsp EVOO, divided
• 8 garlic cloves, minced
• 1/2 tsp SnP, divided
• 1 tsp chopped chives

1. Preheat oven to 400 degrees F.
2. In a 10", oven-proof skillet, brush 1 Tbsp EVOO to ensure the bottom and sides are well-coated.
3. Then add celery root and pear slices in a concentric circle starting from the center. Stop after one layer, and add half the garlic, 1/4 tsp SnP, and 1/2 Tbsp EVOO.
4. Add 1-2 more layers depending on how much you have left, and then add the remaining garlic, SnP and EVOO. Just be sure no garlic is exposed or it will burn.
5. Put the pan over medium heat, cover and let cook 8 minutes. Place a plate or cookie sheet over the skillet and invert the cake onto it. Slide it bake into the skillet and cook 6 more minutes, uncovered.
6. Slide the skillet into the oven and cook 15 minutes more until everything is tender. Remove from the oven, and invert again onto a plate or serving dish. Sprinkle with chives and serve hot.

celery root, underripe pear, evoo, garlic, snp, chives

Taken from www.epicurious.com/recipes/member/views/celery-root-pear-anna-52927531 (may not work)