Celeriac and Potato Rosti Brunch |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
|
Another celeriac recipe for Bergy. Prep time includes cooling of veg. Ingredients:
8 ounces potatoes, unpeeled |
6 ounces celeriac, unpeeled |
a little lemon juice |
3 ounces gruyere cheese, grated |
4 teaspoons olive oil |
1 tablespoon fresh chopped parsley |
1 tablespoon fresh chopped thyme |
1 pinch cayenne pepper |
salt |
fresh ground pepper |
2 large eggs |
Directions:
1. Put the potatoes and celeriac in a pan of boiling salted water with the lemon juice.
2. Cook for 8 minutes.
3. Drain, cool for 10 minutes, then peel the celeriac.
4. Grate the celeriac and potatoes into a bowl.
5. Add the cheese, oil, herbs and seasonings.
6. Set the oven to fairly hot, 200c/400f.
7. Spoon the mixture into 2 buttered ovenproof dishes and make a well in the centre.
8. bake for about 20 minutes, until browned, then break an egg into each hollow and bake for about 5-10 minutes to cook egg.
9. Serve immediately.
|
|