Friday 3 February 2012

Recipe / Leftovers: Celeriac and Potato Rösti

Still learning from me mum! Perfect rostis!!

Cooking is a lot to do with confidence, and, usually, that comes with experience. A random accident, phone call or some sort of improvisation that takes your fancy - basically experimentation - although often a recipe wrecker can some yield a cracking result!!

But there are some recipes that no matter how many times you try them the result is still a turkey where no turkey was initially involved!! Sooner or later, crestfallen from the lack of progress, you give up on something maybe never to return to it again!! Filed as an Achilles heal : /

Röstis are that thing for me, they never come out, tried loads of recipes and they always come out like nasty, dry pancakes, boo! So you can imagine my flabergastedlyness when my mum turned out some stunners to go along with the leftover turkey pie I made over the Christmas break. 

There was turkey left over from Christmas day, and pastry from the sausage rolls, it was a no brainer, turkey pie! Angels singing in the background, hallelujah . . hallelujah, hallelujah : ) big smiles!

A quick bit of industrial espionage - in the shape of me getting me mum to show me how to make them - and here's the low down. . .

ingredients (makes 6 - 8 patties)
for the röstis
1 medium celeriac
2 medium potatoes
large pinch basil, thyme or rosemary (dried)
ground black pepper
2 tbsp plain flour (enough to bind shredded potato)

for the garnish
10 fresh basil leaves

apparatus / equipment


Peel the potato and the celeriac and shred them using a food processor with a small grating disc.
Some folks squeeze the water out of the shreds using a tea towel, but it isn't necessary and the excess water helps bind the röstis together.
Put all ingredients, bar the flour, into a mixing bowl and season it.
Add half the flour and form into patties about 3/4 inch (1.8cm) thick and 2.5inches (6cm) in diameter.
If they don't hold together add a little more flour until they form the required patties.
Then shallow fry in vegetable oil on a medium heat, and I quote, "until golden brown and yummy!!"
Turn them once until they are crunchy and brown on the outside.
Serve immediately.

what could go wrong?
Try not to make them too "frizzy", the outer strands will burn - not a good look! - and pollute your oil.
Don't make them too flat or they will be dry, if they're around the 3/4 - 1 inch mark the centre will be soft and the outside crunchy!

to serve
Place on a platter and serve with scattered basil leaves and baby plum tomatoes for a light snack, or as a potato accompaniment to turkey pie, replacing chips or mash for example.

A little salad, turkey pie and a touch of wine! Bliss!
Röstis are best made with root vegetables. If you fancy using a wetter root vegetable such as beetroot - which adds a lovely flavour to a rösti - remove as much liquid as possible and balance it with potato.


  1. Mmm, your rostis look lovely and golden. I've never tried using flour before as I found the juice from the veg holds them together well enough, but mine have never looked so crisp as yours.

    I look forward to hearing about whether snails have teeth! :)

  2. The voting was a very close run thing, you'll see tomorrow what the result was!!

    I know I can't take credit for them though me mum made those!! VERY good, the turkey pie's mine post coming soon, pastry goodness!!!


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