Ingredients

10 shallots, finely chopped
5 medium potatoes, peeled and thingly sliced
2 large carrots, thinly sliced lengthwise
2 large beets, thinly sliced
1 medium celery root, scrubbed, peeled and thinly sliced
50 ml olive oil or butter
salt and pepper

Method

1. lightly oil a a deep glass pie plate. Spinkle 1/5 of the shallots over the plate and up the sides; season with salt and peper.
2. Put all the potatoes in one layer, top with a sprinkle of shallots, salt, pepper and a dribble of oil. Put all the coarrots in the next layer, then beets and finally celery root. Sprinkle each layer with shallots, oil, salt and pepper.
3. Cover tightly with aluminum foil and bake at 375F for 40 to 60 minutes. The cake should be up to 1-1/2 inches thick.

Notes: