Preparation 25 minutes Cooking 20 minutes Serves 8 Use cooking rings for a neat, elegant-looking rosti or fry freeform for a more rustic effect. They can be cooked in advance and reheated in a hot oven for 5-10 minutes.
600g celeriac, peeled and grated 600g Desiree potatoes, grated 2 medium eggs, beaten 2 tsp Dijon mustard leaves from 2 thyme sprigs 2 tbsp plain flour 30g butter 2 tbsp olive oil
1 Put the celeriac and potato into a clean tea towel, gather up the ends and squeeze to remove as much liquid as possible. 2 Transfer the vegetables to a large bowl and add the remaining ingredients (except the butter and oil), along with salt and freshly ground black pepper. 3 Put the butter and oil in a large frying pan set over a medium heat. Divide the celeriac mixture into 16 and squeeze each amount into a ball. Put 3-4 balls in the pan and push down evenly with the back of a fish slice to form discs. Fry gently for 5 minutes until golden and set – don’t move them about while cooking or they will fall apart – then turn over and cook for another 5 minutes. Keep warm while you cook the remaining rosti.