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    Home » Vegetarian Recipes » Baked Celeriac Rösti

    Baked Celeriac Rösti

    Published: Feb 29, 2012 · Modified: Nov 11, 2020 by Kate Ford · This post may contain affiliate links.

    JUMP TO RECIPE

    We have a severe celeriac backlog.  Seasonal veg boxes are brilliant, and force you to be imaginative when left with a red cabbage and stick of black salsify.  But in the depths of winter the selection of veg available drops off, and staples like celeriac, cabbage, carrots and leeks keep us going until warmer weather brings more juicy and exotic offerings.  

    If I see another celeriac, (or red cabbage for that matter), I'll throw it at the delivery driver.  It's one of the loveliest root vegetables - makes velvety soup, great 'chips', roasts well, and so on, and the celery-ish flavour makes it taste lighter and fresher than your average potato.  But in these balmy double-figure temperatures, I've had enough for the winter, thank you very much.

    If you haven't yet reached your celeriac-overdose point-of-no-return, here's one of my tastier celeriac based creations, even if I do say so myself.

    📖 Recipe

    Lemony Baked Celeriac Rösti

    Kate Ford | The Veg Space
    A simple baked rösti made with celeriac and topped with a soft poached egg.
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    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Sides
    Cuisine British
    Servings 6 rösti
    Calories 63 kcal

    Ingredients
      

    • 1 celeriac peeled and coarsely grated
    • 1 egg
    • 1 lemon zest of whole and juice of half
    • 20 g butter melted

    Instructions
     

    • Preheat the oven to 200ºC
    • Place the grated celeriac into a clean tea-towel and squeeze very hard to remove as much moisture as possible.  Tip it into a large bowl, and add the lemon zest and juice, a generous seasoning of salt and pepper, and the beaten egg.  Mix thoroughly with a fork until fully combined.
    • Grease a baking tray with a little of the butter, then shape the mixture roughly into 6 'cakes' and place them on the tray.  Brush each cake liberally with melted butter and bake for 10 minutes until golden brown on top.
    • Remove from the oven, then flip each rösti over.  The best way to do this is with a large fish slice or spatula, and being as fast and firm as possible.  Don't worry if they fall apart a bit - (which they will, I promise) - you can just squash them back together again.  Return them to the oven for a further 10 minutes or until golden and crispy on top.
    • I served mine topped with a little stilton (popped on top for the last minute of cooking) and a poached egg, with shitake mushrooms and cherry tomatoes on the side.  But these would also make a hearty breakfast with brown sauce, or a side-dish to a Yorkshire Pudding Sunday Lunch.

    Nutrition

    Serving: 1röstiCalories: 63kcalCarbohydrates: 12gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 123mgPotassium: 364mgFiber: 2gSugar: 2gVitamin A: 49IUVitamin C: 18mgCalcium: 59mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Yum!

    If you like the look of this recipe please follow me for more…. on Facebook, Twitter, or Pinterest.  Thanks!  Kate x

    « Slow Cooker Red Cabbage
    BBQ Marmite Flatbreads »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

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