Celeriac Rosti
Lightly crunchy on the outside, meltingly soft and succulent in the
middle these rosti are delicious on their own or with other dishes.
However, they are not polite finger food to be served over a pale
carpet! They hold together, but only just, so are easier to eat with a
fork from a plate. Any leftovers are very good cold but, by morning, the
plate in the fridge is always empty – however many I make.
Makes 16 rosti
Time taken 45 minutes
1
level teaspoon ground ginger
1 rounded teaspoon celery salt
1 tablespoon finely chopped fresh sage (½ of dried sage)
1 large egg
1 medium or half a large celeriac approx. 500g
1 cooking apple approx 200g
1 level tablespoon plain flour
1 tablespoon sunflower oil
1 tablespoon butter
lemon wedges
Put the ginger, salt and sage into a large bowl and crack in the egg;
mix lightly. Peel and then grate the celeriac and the apple through the
coarse plate of a food processor and add to the bowl, stir well. Then
sprinkle on the flour and mix thoroughly, yet again. Leave to stand for
10 minutes: this allows some of the juices to run and mix with the egg
and allows the flour to better bind the mixture together. If you start
frying straight away the first few will be difficult to make hold
together.
Heat half the oil and butter in your biggest frying pan until a little
of the rosti mixture dropped in starts to sizzle at once but not to
burn. Then take tablespoons of the mixture and put them into the frying
pan, well spaced, gently press them down and fry for about 4 minutes per
side, until golden brown. Take out and keep hot in the oven while you
fry the rest of the rosti in batches, adding more butter and oil as
needed.
Serve with lemon wedges to squeeze over.