Country Living (UK) - - Food & Drink -

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.

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