Celeriac Rostis

My garden has become a bit of a ghost town over the last few weeks. We have been turning the soil and clearing the patches ready to start planting as we patiently await Spring! For now, I have mostly root vegetables left and still a healthy pack of winter squashes which I am slowly working my way through.  But it’s the celeriac that is the star of the show right now; I have so much of it and other than mash it or make it into soup, I was feeling a tad bewildered but then I thought about a rosti. So I gave it a try last weekend – for supper on Sunday to be precise –  and ‘oh, yum!‘ They worked a treat!

You can use this recipe with any root veg but I wanted to share this so that you can enjoy the magnificent celeriac while it is holding it’s place as one of our main winter vegetables. And as with all seasonal organic vegetables, it packs quite a nutritional punch giving us just what we need at this time of year: Vitamin K to support our bones, B vitamins to help us through the most stressful season of all, minerals such as copper and iron, and a sprinkle of antioxidants and vitamin C to support our immune systems when they suffer the most.

This is about eating REAL food that nature delivers us. I hope you are inspired to make them and do let me know what you think?

Celeriac Rosti

Celeriac Rostis // Makes 8

  • 300g celeriac, peeled
  • 1 clove garlic, grated
  • 1 small onion, halved and thinly sliced into half moons
  • A handful of fresh parsley, finely chopped
  • 2 tbsp gram flour
  • 1 egg
  • black pepper
  • 1 tbsp ghee or coconut oil

Method:

  1. Grate the celeriac into a bowl and combine with the garlic, onion, parsley, egg and a good grind of black pepper. Sift in the flour, combining as you go until mixed.
  2. Heat the ghee or coconut oil in a non stick frying pan. Form a rough patty, about 50g, and squeeze out any excess water before placing in the pan and flattening. Fry on a medium heat for about 3 minutes each side until golden and crispy. You will need to do this in batches. 

Cooking tip: Use 7cm ring, or metal cookie cutter in the pan to shape into a tidy rosti. Removed the ring, just before you need to flip the rosti.

Celeriac Rosti

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