These are a great alternative to potatoes, albeit a much uglier ‘what do i do with that monster’ veg, but especially good for the carb loving kids! My daughter asked to if she could have a sticker on her sticker chart for finishing her ‘Solero Frosties’ it took me a minutes to get what she meant! I think they’ll be Solero Frosties forever more in our house now! They’re really quick, and simple to make and celeriac are really tasty, so need very little attention. We had them yesterday with a Harissa Roast Chicken and Chickpea Salad… But on the 5pm dinner scene they’d go well with sausage and veg, or in place of the potato rosti for breakfast or brunch. Celeriac also makes a great mash, so if you’re looking to hide veg, or increase variety add them to mashed potato!
Ingredients (makes 8 rostis):
200g grated celeriac
1 tsp dried mixed herbs
1 egg
Salt & Pepper
Method:
1. Grate the celeriac in to a mixing bowl, you can use kitchen roll or a clean tea-towel to squeeze a little moisture out of the celeriac, just so they bind together more easily in the pan. Just wrap & squeeze so the paper or towel absorbs what’s there.
2. Add the mixed herbs, salt & pepper.
3. Beat an egg and add to the mixture. Mix thoroughly so all the celeriac and egg have met!
4. Heat 2 tablespoons of olive oil in a pan on the hob, take a palm-full of celeriac mixture, form a ball and place in the pan. Use a spoon or fish slice to press down.
5. Cook for 4-5 minutes each side, or until the celeriac is nicely browned and the egg is cooked.
6. Serve immediately.
“Hoary skinned, wrinkled, uncompromising – and divisive” read more about celeriac here!
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