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Celeriac Rosti


Lightly crunchy on the outside, meltingly soft and succulent in the middle these rosti are delicious on their own or with other dishes. However, they are not polite finger food to be served over a pale carpet! They hold together, but only just, so are easier to eat with a fork from a plate. Any leftovers are very good cold but, by morning, the plate in the fridge is always empty – however many I make.

Makes 16 rosti                                                                                                 Time taken 45 minutes

Celeriac rosti1 level teaspoon ground ginger
1 rounded teaspoon celery salt
1 tablespoon finely chopped fresh sage (½ of dried sage)
1 large egg
1 medium or half a large celeriac approx. 500g
1 cooking apple approx 200g
1 level tablespoon plain flour
1 tablespoon sunflower oil
1 tablespoon butter
lemon wedges

Put the ginger, salt and sage into a large bowl and crack in the egg; mix lightly. Peel and then grate the celeriac and the apple through the coarse plate of a food processor and add to the bowl, stir well. Then sprinkle on the flour and mix thoroughly, yet again. Leave to stand for 10 minutes: this allows some of the juices to run and mix with the egg and allows the flour to better bind the mixture together. If you start frying straight away the first few will be difficult to make hold together.
Heat half the oil and butter in your biggest frying pan until a little of the rosti mixture dropped in starts to sizzle at once but not to burn. Then take tablespoons of the mixture and put them into the frying pan, well spaced, gently press them down and fry for about 4 minutes per side, until golden brown. Take out and keep hot in the oven while you fry the rest of the rosti in batches, adding more butter and oil as needed.
Serve with lemon wedges to squeeze over.