For a tasty weekend brunch, make these tasty Celeriac Rostis.
- Peel celeriac and cut into 4 large pieces. Coarsely grate the flesh and place into a large bowl. Peel potatoes and coarsely grate then take handfuls and squeeze out as much of the liquid as you can. Add squeezed potato to celeriac.
- Add chives and eggs to the bowl and sift flour and baking soda over. Season and use your hands to mix together until evenly combined.
- Heat about 5 mm of oil in a large frying pan. Drop 1/3 cupfuls of the mixture into the pan and spread out to about 10 cm diameter (you will only be able to cook 2 or 3 at a time, depending on the size of your pan). Cook over medium heat for about 3 mins each side, until golden brown and crisp. Drain on paper towels. Repeat with remaining mixture.
- Combine sour cream and lemon juice. Serve the rosti with smoked salmon, drizzled with sour cream mixture, and topped with dill sprigs and cracked black pepper.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set