Potato and celeriac are grated, then baked into a buttery rosti in this simple, effective recipe. A great way to use celeriac in a new way!
- 1 celeriac
- 450g potatoes
Butter a standard baking tin. Peel the celeriac and potatoes then grate. Press as much moisture out as possible.
Heat oven to 180C. Press the potato and celeriac into the buttered baking tin. Top with a knob of butter and a dash of oil. Bake for 30 minutes or until golden, then flip. Put another knob of butter and a dash of oil on top of the celeriac, then bake for a further 30 minutes or until golden and crisp.