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Celeriac Rosti    Veg   HT  ACC  30mins

This recipe makes 1 large rosti however you can make 4 smaller individual rostis if you prefer.

Serves 4    Hot  Vegetarian  Vegetables  Accompaniment  Gluten Wheat Free

2 Medium Celeriac Bulbs, peeled

2 Medium Potatoes, peeled
1 Small Onion
1 Egg
Salt and Pepper

1 tbsp Oil

25g/1oz Butter


1. Grate the celeriac, potato and onion into a large mixing bowl then add the egg, salt and plenty of black pepper and mix well.

2. Heat oil and half the butter in a large frying pan and when sizzling, transfer the mixture to the pan, flattening it down.


3. Reduce the heat a little and cook gently for 10 minutes.

4. Slide the rosti onto a plate, then heat the remaining butter in the pan until sizzling.


5. Return the rosti to pan uncooked side down and cook for a further 10 minutes. Serve immediately.


More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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