Celeriac in my mind is the ultimate root vegetable, a real unsung hero! It has a light sweet celery flavour and wonderful nutty overtone which can pair well with so many other ingredients.
Celeriac has a brilliant crunch when eaten raw and can be added to a winter slaw or finely shredded into salads. We love it in a remoulade with the big bold flavours of cornichons and dijon mustard. Treat your celeriac much like you would a potato when cooking and you won’t be able to go far wrong. Layered into a dauphinoise, salt baked, roast, boiled, mashed, chipped or blended into a soup they really are a super versatile veg.
These celeriac rosti are a great little brunch dish served up with some seared black pudding and a fried egg or how about with a pile of smoked trout and a little dill mustard sauce? Maybe a lunch time treat with some cold cuts?
This is a super adaptable recipe and if you have a few other little bits of root veg knocking around then why not grate these into the mix too, it’s all about loving those leftovers!
Vegans, why not replace the egg with some water to bind the mix together and omit the butter when frying.
We have included some dried wild garlic into our celeriac rosti giving them a real umami edge. We dry lots of wild garlic from the end of march through to june, preserving as much as we can for the year ahead. If you don’t have access to fresh or dry wild garlic then just finely grate a clove of garlic into your celeriac rosti mix.