Celeriac rosti

Celeriac rosti

By
From
Zest
Serves
4-6
Prep
15 mins
Cooking time
20 mins
Photographer
Ian Hofstetter

If you haven’t prepared celeriac before, here’s a tip. Squeeze the grated celeriac very thoroughly (and the potato too), to remove any excess liquid before combining them with the other ingredients. Rosti make a delicious accompaniment to many meals.

Ingredients

Quantity Ingredient
500g celeriac, peeled and grated
500g potato, peeled and grated
2 eggs
2 teaspoons wholegrain mustard
1 teaspoon chilli flakes
1 tablespoon olive oil
baby spinach, to serve
crispy prosciutto, to serve

Method

  1. In a large bowl, combine the celeriac, potato, eggs, mustard and chilli flakes.
  2. Heat the oil in a large non-stick frying pan on medium.
  3. Divide the rosti mixture into 12 patties. Add to the frying pan in batches of 6, pressing down firmly with a spatula to form an even disc.
  4. Cook for 4–5 minutes on each side until golden brown. Spray the pan with oil between batches, as required.
  5. Drain the rosti on a paper towel and keep warm in a preheated oven until ready to serve. Serve with prosciutto and baby spinach.

Superfood: Celeriac

  • This large round root, with its celery-like flavour, makes a nice change from the blander potato in winter months. You can serve it boiled, mashed or roasted and it’s a wonderful addition to soup. The French even grate it and add to salad with a little vinaigrette dressing or mayonnaise. It adds lots of fibre and potassium plus a little vitamin C if you eat it raw. It has little starch and is low in kilojoules.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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