Celeriac And Potato Rosti Brunch Recipes
POTATO AND CELERY ROOT ROSTI
A potato rosti, started on the stove and finished in the oven, stands in for more involved fried latkes. In this recipe, celery root imparts a bright flavor, while serving wedges with sour cream makes for a tasty dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Shred potatoes and celery root on the large holes of a box grater. Working in batches, wrap in cheesecloth and squeeze out liquid. Toss with salt in a medium bowl. Season with pepper.
- Preheat oven to 400 degrees. Heat 3 tablespoons oil in a 12-inch ovenproof nonstick skillet over medium-low heat. Spread shredded potato-celery root mixture evenly in skillet; press gently to flatten using a spatula. Cook for 10 minutes. Run spatula around edge to loosen; spoon 2 tablespoons oil around edge. Cook until underside is golden and begins to crisp, 10 to 15 minutes more. Run spatula around edge to loosen; invert onto a plate.
- Add remaining 3 tablespoons oil to skillet. Return rosti to skillet, golden side up; press gently to flatten. Cook, shaking occasionally to loosen, until underside is golden and begins to crisp, about 20 minutes. Transfer skillet to oven. Bake until cooked through, 10 to 15 minutes. Return to plate; cut into wedges. Serve with sour cream.
CELERIAC AND POTATO ROSTI BRUNCH
Make and share this Celeriac and Potato Rosti Brunch recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put the potatoes and celeriac in a pan of boiling salted water with the lemon juice.
- Cook for 8 minutes.
- Drain, cool for 10 minutes, then peel the celeriac.
- Grate the celeriac and potatoes into a bowl.
- Add the cheese, oil, herbs and seasonings.
- Set the oven to fairly hot, 200c/400f.
- Spoon the mixture into 2 buttered ovenproof dishes and make a well in the centre.
- bake for about 20 minutes, until browned, then break an egg into each hollow and bake for about 5-10 minutes to cook egg.
- Serve immediately.
Nutrition Facts : Calories 453.2, Fat 28.1, SaturatedFat 10.9, Cholesterol 258.3, Sodium 306.1, Carbohydrate 28.5, Fiber 4.2, Sugar 2.8, Protein 22.6
POTATO ROSTI BRUNCH
Delicious potato rosti, montery jack cheese and smoked streaky bacon, with a poached egg on top.
Provided by mobie33
Time 50m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Peel and grate the potato into a large bowl lined with a dish towel and remove as much water from the grated potato as possible. Finely chop the garlic and mix together in a bowl.
- Season with salt and pepper. Add the flour and egg yolk along with the creamed horseradish. Mix together well and form the rosti into 2 patty's.
- Heat a little oil over a medium heat in a frying pan. Once at temperature, place the rosti's and keep turning every few minutes. These should take about 20-30minutes to cook through depending on how thick you've made them. Heat a saucepan full of water.
- Once cooked remove from the frying pan and put the cheese on top. Put the streaky bacon into the frying pan and cook to your liking. Once the bacon is cooked place it on a plate to cool while you poach the eggs.
- Arrange a small handful of rocket onto the rosti, place the bacon on top and finally the poached egg. Serve and enjoy while warm.
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- Combine first 9 ingredients in a large bowl; toss well. Divide potato mixture into 8 (1/2-cup) portions, shaping each into a 1/2-inch-thick patty.
- Melt 4 teaspoons butter in a large nonstick skillet over medium-high heat. Add 4 patties to pan; cook 5 minutes on each side or until golden. Place on a baking sheet. Repeat procedure with remaining 3 1/2 teaspoons butter and remaining 4 patties.
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From putumayokitchen.com
Cuisine VeganCategory EntreeServings 12Total Time 1 hr
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- Grate the celeriac and potatoes, place in a large mixing bowl with 1 teaspoon of salt. Mix and allow to sit for 15-20 minutes.
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