Celery Root and Potato Rostis |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Rösti (RAW-stee) is a Swiss-German term describing a dish, usually shredded potatoes, served crisp and golden. Celery root lends this version distinctive flavor. Serve with steak, pork tenderloin, or omelets. Ingredients:
2 cups shredded peeled baking potato (about 1 pound) |
2 cups shredded peeled celeriac (celery root; about 1/2 pound) |
1/2 cup finely chopped onion |
3 tablespoons all-purpose flour |
2 tablespoons chopped fresh chives |
1 teaspoon chopped fresh thyme |
3/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 large egg white |
2 1/2 tablespoons butter, divided |
fat-free sour cream (optional) |
Directions:
1. Preheat oven to 425°.
2. Combine first 9 ingredients in a large bowl; toss well. Divide potato mixture into 8 (1/2-cup) portions, shaping each into a 1/2-inch-thick patty.
3. Melt 4 teaspoons butter in a large nonstick skillet over medium-high heat. Add 4 patties to pan; cook 5 minutes on each side or until golden. Place on a baking sheet. Repeat procedure with remaining 3 1/2 teaspoons butter and remaining 4 patties.
4. Bake patties at 425° for 8 minutes or until thoroughly heated. Serve with fat-free sour cream, if desired.
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