Celeriac makes a wonderful potato alternative, and this rosti recipe by Mary Goodsell is really versatile. Cook them instead of hash browns with your Sunday fry-up, top with poached eggs and smoked salmon for a more decadent brunch.
Add a good sprinkle of turmeric, coriander, cumin and black pepper to the ingredients and top these with a lime yoghurt dressing for the perfect Indian-inspired light meal.
TOP TIP: Start with one egg in your mixture, and only add the second if you really feel you need it. The mixture should be moist, not dripping wet, don’t panic too much about this, as it can always be bought back with a little more flour.
300g (10oz) celeriac, peeled and grated
2 cloves of garlic, crushed or very finely chopped
1 small white onion, thinly sliced into half moons
A handful of freshly chopped flat leaf parsley
2 tbsp flour (gram, buckwheat or plain works well)
3 eggs (2 for the mixture, 1 to fry)
Pinch of sea salt
1-2 tbsp ghee, coconut or olive oil
1 tsp of rose harissa paste
1. Grate the celeriac into a bowl using a strong grater or the grating attachment of a food processors (if you have one), combine this with the garlic, onion, parsley, 1 egg, the salt and a good grind of black pepper. Sift in the flour, combining as you go until mixed. If you are making Indian-spiced rostis, add your herbs now.
2. If needed, add the second egg.
3. Heat the ghee or oil in a non-stick frying pan. Form a rough patty in the palm of your hand and squeeze out any excess liquid before placing in the pan and flattening with the back of a spatula or wooden spoon.
4. Fry on a medium heat for about 3 minutes on each side until golden and crispy. You will need to do this in batches.
5. Whilst you are cooking the rosti, heat another pan on a medium heat to fry your eggs in. Adding 1/2 teaspoon of harissa paste to the yolk of each egg during cooking.
5. Serve immediately with the harissa fried egg if using or leave to cool and store in the fridge for up to a week if using at a later date.