Amelia Freer's Celeriac Rostis

Celeriac Rösti

GLUTEN-FREE, DAIRY-FREE

During the winter months root vegetables are the stars of the show. Usually I mash celeriac or have it in soups but once I made these celeriac rösti, they have become a regular fixture.

This recipe works with any root veg but I wanted to share this so that you can enjoy the magnificent celeriac when it is in season. As with all seasonal organic vegetables, it provides important nutritional qualities helping to give us just what we need at the time of year: Vitamin K to help support our bones and blood clotting, 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. A winter wonder!

makes 8

Amelia Freer's Celeriac Rostis

INGREDIENTS

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 flour (I like to use gram flour )
1 egg
black pepper
1 tbsp ghee or coconut oil


STEP-BY-STEP

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.

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 them. Remove the ring, just before you need to flip.

INGREDIENTS

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 flour (I like to use gram flour )
1 egg
black pepper
1 tbsp ghee or coconut oil


STEP-BY-STEP

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.

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 them. Removed the ring, just before you need to flip.