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.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set