Recipe: Potato and Carrot Cake (sliced, layered, and baked)

POTATO AND CARROT CAKE

4 medium russet potatoes (1 1/2 pounds), peeled and finely grated
2 large carrots, peeled and finely grated
4 tablespoons butter
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small onion, peeled and finely chopped
fresh parsley, chopped (for garnish)

Preheat oven to 375 degrees F.

Melt the butter and oil in a 9-inch, ovenproof skillet. Layer half of the potatoes into the skillet, sprinkle on some salt and pepper, then add a layer of carrots. Repeat, and then spread the chopped onions evenly over the carrots.

Brown the bottom of the cake on a fairly high burner, gently pressing down on the cake to compact it. Lift it with a spatula two or three times to check the color and to prevent the cake from sticking to the pan.

Cover with foil and bake at 375 degrees F for 20 minutes. Using a fork, test the vegetables to make sure they're done.

After removing the cake from the oven, place a dinner plate on top of the skillet and invert the cake onto it. Sprinkle with parsley.

Adapted from source: New Hampshire From Farm to Kitchen by Helen Brody