Delicious, crispy, and lightly spiced rösti with celeriac. A great alternative to potato rösti. Perfect for breakfast or as a side dish for dinner!
Recipe for celeriac rösti
Rosti, rosti or rösti – a beloved dish with many names. We love potato rösti at our house, but this time it was all about root vegetable rösti with celeriac!
They actually came about by accident. The plan was to make “meatballs” with celeriac instead of ground pork.
The idea was probably good enough, but it didn’t really turn into meatballs! Instead, it became extremely delicious rösti, which I would gladly make anytime as a replacement for potatoes or rice as a side dish.
The cayenne pepper adds a bit of heat to the dish, but if you’re not into spicy food, you can simply leave it out.
Celeriac rösti recipe
Servings: people
Celeriac Rösti
Delicious, crispy, and lightly spiced rösti with celeriac. A great alternative to potato rösti. Perfect for breakfast or as a side dish for dinner!
Ingredients
- 300 gram Celery
- 65 gram Onion
- 2 pcs. Egg
- 2.3 gram Paprika
- 1.15 gram Cayenne Pepper optional
- 7.8 gram Wheat Flour
- Salt and Pepper from the grinder
- Oil for frying
- Butter for frying
Instructions
- Peel the celeriac and coarsely grate it using a grater.
- Peel the onion and coarsely grate it as well.
- Wring out the celeriac and onion completely in a tea towel to remove all moisture.
- Mix all ingredients (except ghee / oil and butter) thoroughly in a bowl.
- Add oil and butter to a hot pan (medium-high heat, 10/14 on my stove) and place dollops of the celeriac mixture onto the hot pan.
- Fry the rösti for about 4 minutes on each side, until they are golden and crispy.
- Serve.