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Celery Root And Potato Roesti With Lemon And Parsl... Recipe

Celery Root And Potato Roesti With Lemon And Parsl... Recipe

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Celery Root And Potato Roesti With Lemon And Parsl...

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Ingredients:

Serving

celery root and potato roesti with lemon and parsley
5 tbsp unsalted butter
1 lb high-starch potatoes (such as russet, all-purpose, or yukon gold), peeled, coarsely shredded, and patted dry
1 lb celery root , peeled and shredded
2 tsp grated lemon zest from 1 lemon
2 tbsp minced fresh parsley leaves
3/4 tsp table salt
1/4 tsp ground black pepper
herbed potato roesti with smoked cheddar
4 tbsp unsalted butter
2 lb high-starch potatoes (such as russet, all-purpose, or yukon gold), peeled, coarsely shredded, and patted dry
3/4 tsp table salt
1/4 tsp ground black pepper
1 tbsp minced fresh parsley leaves
1 tbsp minced fresh dill
1 tbsp minced fresh chives
3/4 cup shredded cheddar cheese (smoked )

Directions:

Note: You can substitute the butter for olive oil in this recipe. If necessary, move the pan around on the burner to amake sure the crust browns evenly. The roesti is best served immediately, but it can be kept on a cooling rack. loosely covered in a warm oven. Garnish this roesti with a mixture of equal parts mayonnaise and Dijon-style mustard, if desired.
Celery Root And Potato Roesti With Lemon And Parsley:
1. Melt butter in 10-inch nonstick or well-seasoned cast-iron skillet over medium heat.
2. Mix shredded potatoes and celery root with salt and pepper. Mix in lemon zest and parsley. Spread vegetable mixture evenly; press with spatula to form compact cake. Cook until bottom crust is golden brown, pressing on potatoes occasionally with spatula, about 15 minutes.
3. Shake skillet or use spatula to loosen roesti. Place large plate or platter over skillet and carefully in vert. Slide roesti back into skillet anc cook until bottom is golden brown, 10 to 15 minutes longer. Serve immediately.
HERBED POTATO ROESTI WITH SMOKED CHEDDAR:
1. Melt butter in 10-inch nonstick or well-seasoned cast-iron skillet over medium heat.
2. Season shredded potatoes with salt and pepper. Add herbs and mix in thoroughly. Spread potatoes evenly; press with spatula to form compact cake. Cook until bottom crust is golden brown, pressing on potatoes occasionally with spatula, about 15 minutes.
3. Shake skillet or use spatula to loosen roesti. Place large plate or platter over skillet and carefully invert. Slide roesti back into skillet and cook until bottom is golden brown, 5 to 10 minutes. Add cheese and spread evenly; cover and cook until cheese melts, about 5 more minutes.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	281.63 Kcal (1179 kJ)
Calories from fat	224.76 Kcal
		% Daily Value*
Total Fat	24.97g	38%
Cholesterol	64.43mg	21%
Sodium	1112.96mg	46%
Potassium	81.39mg	2%
Total Carbs	6.99g	2%
Sugars	4.03g	16%
Dietary Fiber	1.72g	7%
Protein	5.22g	10%
Vitamin C	2.9mg	5%
Vitamin A	0.2mg	7%
Iron	0.4mg	2%
Calcium	26.5mg	3%

Amount Per 100 g
Calories	212.89 Kcal (891 kJ)
Calories from fat	169.9 Kcal
		% Daily Value*
Total Fat	18.88g	38%
Cholesterol	48.7mg	21%
Sodium	841.32mg	46%
Potassium	61.53mg	2%
Total Carbs	5.28g	2%
Sugars	3.05g	16%
Dietary Fiber	1.3g	7%
Protein	3.94g	10%
Vitamin C	2.2mg	5%
Vitamin A	0.2mg	7%
Iron	0.3mg	2%
Calcium	20mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.4

Points
8

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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