Ottolenghi Celeriac Rosti Food
POTATO AND CELERY ROOT ROSTI
A potato rosti, started on the stove and finished in the oven, stands in for more involved fried latkes. In this recipe, celery root imparts a bright flavor, while serving wedges with sour cream makes for a tasty dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Shred potatoes and celery root on the large holes of a box grater. Working in batches, wrap in cheesecloth and squeeze out liquid. Toss with salt in a medium bowl. Season with pepper.
- Preheat oven to 400 degrees. Heat 3 tablespoons oil in a 12-inch ovenproof nonstick skillet over medium-low heat. Spread shredded potato-celery root mixture evenly in skillet; press gently to flatten using a spatula. Cook for 10 minutes. Run spatula around edge to loosen; spoon 2 tablespoons oil around edge. Cook until underside is golden and begins to crisp, 10 to 15 minutes more. Run spatula around edge to loosen; invert onto a plate.
- Add remaining 3 tablespoons oil to skillet. Return rosti to skillet, golden side up; press gently to flatten. Cook, shaking occasionally to loosen, until underside is golden and begins to crisp, about 20 minutes. Transfer skillet to oven. Bake until cooked through, 10 to 15 minutes. Return to plate; cut into wedges. Serve with sour cream.
ROAST, CURRIED CELERIAC CHUNKS
These spicy fragrant celeriac cubes will serve four as a side dish
Provided by Barney Desmazery
Categories Lunch, Side dish, Supper
Time 1h
Number Of Ingredients 4
Steps:
- Heat the oven to fan 190C/conventional 210C/gas 7. Heat the butter in a small pan, add the curry powder and black mustard seeds then cook for 2-3 minutes until fragrant and bubbling. Peel and dice the celeriac and tip into a roasting tray. Pour over the curried butter, season with salt and pepper and toss together. Roast for 40-50 minutes, shaking the tray every so often, until the celeriac is golden and has taken on the colour of the curry powder.
CELERIAC AND POTATO ROSTI BRUNCH
Make and share this Celeriac and Potato Rosti Brunch recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put the potatoes and celeriac in a pan of boiling salted water with the lemon juice.
- Cook for 8 minutes.
- Drain, cool for 10 minutes, then peel the celeriac.
- Grate the celeriac and potatoes into a bowl.
- Add the cheese, oil, herbs and seasonings.
- Set the oven to fairly hot, 200c/400f.
- Spoon the mixture into 2 buttered ovenproof dishes and make a well in the centre.
- bake for about 20 minutes, until browned, then break an egg into each hollow and bake for about 5-10 minutes to cook egg.
- Serve immediately.
Nutrition Facts : Calories 453.2, Fat 28.1, SaturatedFat 10.9, Cholesterol 258.3, Sodium 306.1, Carbohydrate 28.5, Fiber 4.2, Sugar 2.8, Protein 22.6
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