Celeriac rösti

Serves 2

Ingredients

  • 1 medium Celeriac (about 500g) peeled and coarsely grated
  • • 2 cloves garlic crushed
  • • 1 small red onion grated
  • • 1 tsp caraway seeds
  • • ¾ tsp fine sea salt
  • • ½ tsp freshly ground black pepper
  • • 4 medium free range eggs, beaten
  • • 2 tbsp plain flour
  • • 2 tbsp vegetable oil or light olive oil
  • • 1 tbsp creamed horseradish
  • • 1 tbsp finely chopped chives

Instructions

1

With your hands, squeeze out as much water as possible from the grated celeriac, garlic and onion, then put in a mixing bowl with the caraway seeds, salt and pepper.

2

Add 2 eggs, then sift in the flour and mix everything together.

3

Heat ½ tbsp oil in a medium, nonstick frying pan over a medium-high heat. Add ½ of the celeriac mixture to the frying pan. Flatten with a metal spatula and cook for about 5 minutes on each side, turning carefully to cook the other side with another ½ tbsp oil (invert onto a plate and slide in if easier), until piping hot throughout, caramelised and brown. Repeat with the remaining celeriac mixture and oil.

4

3 Wipe out the pan and keep the cooked rösti warm while you fry the eggs to your

5

liking in the remaining oil. Top each rösti with a dollop of horseradish and a fried egg, finishing with a sprinkling of chopped chives.