1 medium red onion, sliced
1 lb sliced celery root (I used my meat slicer, use a mandoline if you have one)
1/2 stick salted butter
1/2 cup chopped parsley
Pre heat the oven to 425
Heat the butter over medium hihg heat in a large (12 inch) oven safe pan.
Add the onions, a sprinkle of salt and bells seasoning until they start to brown
Once the onions have begun to caramelize add a layer of sliced celery root. The sprinkle on salt, bells and parsely. Add another layer of celery root
Finish off your 2nd layer, sprinkle more salt bells and parsley and add a couple pats of butter
Stick the pan in the oven and cook until the top is brown and the edges have stated to curl
Invert onto a plate slice and serve fresh and hot. I served it with fresh ham steaks with a parsley, butter, shallot and lime sauce.
I will have to try this one a couple more times as I under seasoned it a touch. It was very flavorful but didn't quite hit the mark of thanksgiving stuffing I was going for.