Celeriac Rosti
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Ingredients
- 1 medium celeriac, peeled and quartered
- 500g potatoes, peeled
- oil and butter, for frying
- 200g Westcombe Dairy mature Cheddar
- a knob of butter
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- small glass veggie sherry
- 570ml double cream
- 1 tbsp wholegrain mustard
- 1 small bunch flat leaf
- parsley, chopped
- 500g forest mushrooms, trimmed to preferred size
- a knob of butter
- 2 tbsp olive oil
- 1/2 lemon
Method
- 1
Place the celeriac and the potatoes into salted water then bring to the boil, then turn off.
- 2
Grate the cooked celeriac and potatoes and season to taste. Make four patties and set aside.
- 3
Heat the butter and oil in a saucepan, add the onions and garlic and sweat for five minutes until soft.
- 4
Add the sherry and reduce the mixture by half. Pour in the cream and reduce the mixture by half again. Stir through the mustard and set aside.
- 5
Meanwhile, fry the forest mushrooms. Add the lemon juice and combine it with the cream sauce.
- 6
Fry the rosti on both sides until golden brown, (about 5-7 minutes each side).
- 7
Bring the sauce back to the heat and add the cheese and most of the parsley. Place the rosti on a plate and spoon over the sauce. Garnish with parsley.
Celeriac Rosti was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 medium celeriac, peeled and quartered
- 500g potatoes, peeled
- oil and butter, for frying
- 200g Westcombe Dairy mature Cheddar
- a knob of butter
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- small glass veggie sherry
- 570ml double cream
- 1 tbsp wholegrain mustard
- 1 small bunch flat leaf
- parsley, chopped
- 500g forest mushrooms, trimmed to preferred size
- a knob of butter
- 2 tbsp olive oil
- 1/2 lemon
- 1
Place the celeriac and the potatoes into salted water then bring to the boil, then turn off.
- 2
Grate the cooked celeriac and potatoes and season to taste. Make four patties and set aside.
- 3
Heat the butter and oil in a saucepan, add the onions and garlic and sweat for five minutes until soft.
- 4
Add the sherry and reduce the mixture by half. Pour in the cream and reduce the mixture by half again. Stir through the mustard and set aside.
- 5
Meanwhile, fry the forest mushrooms. Add the lemon juice and combine it with the cream sauce.
- 6
Fry the rosti on both sides until golden brown, (about 5-7 minutes each side).
- 7
Bring the sauce back to the heat and add the cheese and most of the parsley. Place the rosti on a plate and spoon over the sauce. Garnish with parsley.
Celeriac Rosti was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
