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Celeriac rösti

medium Celeriac (about 500g)

• 2 cloves garlic

• 1 small red onion

• 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

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.

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

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.

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

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