Contributed by (Recipe adapted from “Anywhere but in the Kitchen” at http://anywherebutinthekitchen.com)

Ingredients

2 Tbs Olive oil
1 Onion, thinly sliced
1 Garlic clove, minced
2 large Potatoes (with skins on) cut in Ľ " slices
˝ Celeriac, peeled, and cut into Ľ” slices
1 Tbs fresh Thyme, or dried thyme
Salt and pepper to taste
1 ˝ C Vegetable broth
1 Tbs Parmesan cheese, shredded (optional)

Instructions

Preheat oven to 425ºF. Oil a wide, shallow baking dish. Heat the olive oil in a sauté pan over medium high heat. Sauté the onion and garlic until translucent. Place the sliced potatoes and celeriac in the baking dish. Add the onion-garlic-oil mixture and the thyme, salt and pepper. Pour the vegetable broth over the top and sprinkle with the parmesan. Bake for 40 minutes or until the potatoes and celeriac are tender and the top is golden brown.

Serves 6

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