Whoops, I nearly forgot that today was Friday. I had been wanting to share more recipes but then life tends to get hectic and I forget!
This recipe originally came from Adam Liaw, I didn’t alter it much other than the quantities as I felt that the original quantities were just too much for 2 people.
The important thing to note about rosti is actually the cooking process. Adam did give a tip to just trust your pan and let the rosti sit and naturally cook down which was an amazing tip as my previous rostis have always fallen apart from my impatience. You could also dollop sour cream on the top of the rosti to add to it, but I went without because I didn’t feel the need for it. I did, instead had some sausages to go with.
Celeriac and Spring Onion Rosti
- 1 celeriac peeled and grated
- 2 large potatoes peeled and grated
- 1 handful parsley roughly chopped
- 1 tsp salt
- 2 tbsp butter
- 3 stalks spring onion sliced
Prep celeriac, spring onions and potatoes. Mix in a big bowl with salt and allow to sit for a little while (15 minutes or so).
2. Heat some of butter in a frying pan and make sure to coat the whole pan including edges.
3. Fill pan with mixture (I used a ladle as my measure) and pat gently into a pancake-shape without flattening the rosti. Don't press it down! Cook for about 12 minutes till the bottom is crisp and brown.
4. Firmly press down the mixture, then invert the rosti onto a plate.
5. Add more butter in the pan and slide the rosti (uncooked side) back into the pan. Press down firmly and cook for a further 10 minutes till well-browned on both sides and cooked through.
6. Invert the rosti out, scatter handful of parsley over the top and season with salt before serving.
This should make enough for 4 rosti cakes or so, depending on the size of your ladle.
And a cost breakdown:
Potatoes: $1.60 (for both)
Spring onion: $0.40
Parsley: $0 (we grow our own)
Sausages: $0 (we were given these sausages as leftovers from a fundraising BBQ)
We actually ended up having leftovers for lunch too, so it worked out for us, that this dish cost $2 per serve, per person. Not too shabby but we got lucky with the sausages! Celeriac can be expensive, so you could always replace it with a cheaper root vegetable, or just forego it too.
Simple and yummy recipe, and hooray for rosti that doesn’t fall apart now!