CELERIAC ROSTI

A celeriac version of the classic potato rosti with spices and herbs thrown in to complement and make a meal of it. Serve the rosti on its own simply with a squeeze of lemon, or topped with an egg and dollop of kasundi and yoghurt. Cut into wedges to accompany a slow braised winter dish of Indian or Middle eastern flavours. The preparation is easy, just allow about 25-30 minutes for cooking over a low-medium heat for a crispy golden outer crust and moist fluffy inside.

Serves 4 as a meal, or 6 as an accompaniment

750g celeriac, peeled (use a knife)

250g potato, peeled

1 teaspoon sea salt

4 spring onions, roots and green tops trimmed

½ bunch coriander, chopped

¼ teaspoon ground turmeric

1½ teaspoons ground cumin

1 teaspoon ground coriander

60g ghee (or use 2 tablespoons extra virgin olive oil and 30g unsalted butter)

Cut the peeled celeriac into six or eight wedges. Coarsely grate using a box grater or a food processor fitted with a grating blade. Coarsely grate the potato. In a bowl, toss together the celeriac, potato and salt to combine, then transfer into a sieve and place over the bowl. Set aside for 20 minutes.

Meanwhile, finely slice the white and light green sections of the spring onion. Set aside

Using a clean tea towel spread out on a work bench, invert the celeriac mixture into the centre. Pull up the sides to form a bundle then squeeze firmly over the bowl to extract as much liquid as possible. You should get about ¾ cup of liquid or more. Discard the liquid and clean the bowl. Return celeriac mix to the bowl. Sprinkle over the spring onions, coriander and spices and mix to combine well.

Melt half the ghee in a large non-stick frying pan (about 26cm diameter) over a low-medium heat. Tip the celeriac mixture into the frying pan and spread evenly. Avoid firmly pressing the vegetables down. The rosti will sink and flatten intime as the vegetables steam, cook and liquid evaporates. Cook for 12 minutes, or until golden brown, checking after 8 minutes gently lifting with a spatula to see if the base is turning golden. Raise the heat slightly only if not changing colour. Using a plate or round wooden board slightly larger than the rosti, gently place over the rosti, then with one hand holding in place and the other hand holding the frying pan over, invert the pan allowing the rosti to sit cooked side facing up on the plate, or board. Return the frying pan to the heat and melt the remaining ghee. Slide the rosti back into the frying pan and cook for another 12 minutes or until golden brown underneath.

Slide the rosti onto serving plate or board. Serve hot, cut into wedges.

Option: For two 16cm rosti, divide the mixture in half and follow the same cooking  instructions  as above in two 18cm-20cm frying pans or keep one warm in the oven while cooking the second rosti.

Recipe by Fiona Hammond, May 2024.