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Celeriac and potato rostis

This accompaniment dish is a great way to liven up potatoes so you can enjoy a more complex flavour. It's also very versatile and easily adapted - try adding pancetta and maybe some shredded cabbage, and try making them larger for a warming winter brunch.


500g celeriac - peeled and finely grated
500g potatoes, peeled and finely grated
1 egg
1 tsp wholegrain mustard
Salt and pepper


Combine the celeriac and potato with the lightly beaten egg.

Add the mustard and seasoning then mix everything together thoroughly.

Split the mixture into rough cakes and shallow fry in olive oil, waiting until the base of the rosti is browned before turning over.

For a more defined shape, you could use a pastry ring to contain the rosti mixture during cooking.