Celeriac rosti with sage eggs + yoghurt

Name: How to cook Celeriac rosti with sage eggs + yoghurt - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Malou Herkes

Celeriac rosti with sage eggs + yoghurt

We're stuck at home today while Storm Eunice blows dustbins around the street and people have been told to stay home.

Ingredient

Food ration :

4 people

Cooking time :

45 mins

small celeriac (about 450g)

large potato (about 200g)

small onion or a few spring onions, finely sliced

1 tbsp

plain flour

egg

eggs

small handful of fresh sage leaves

Cooking instructions

* Step 1

Peel and coarsely grate the celeriac and potato.

* Step 2

Place into a clean tea towel (you may need to do this in 2 batches), bunch up the tea towel and squeeze out the excess moisture into the sink.

* Step 3

Place the veg into a large bowl, and add finely sliced onion, flour, egg and plenty of salt and pepper

* Step 4

If you like, toast the coriander and mustard seeds in a hot pan until popping, then roughly grind in a pestle and mortar. Stir into the mix.

* Step 5

Heat oil in a large frying pan over a medium heat.

* Step 6

Take a heaped tablespoon of the mixture and dollop into the pan. Press it down flat with a fish slice or spatula.

* Step 7

Repeat until you fill the pan - maybe about 4 in total.

* Step 8

Cook until golden underneath, then carefully turn over and continue to cook so golden on both sides. Be careful when you flip them as they have a tendency to fall apart if you’re not careful.

* Step 9

Meanwhile, fry your eggs in another frying pan (season them well). While the eggs are cooking, make space in the pan, add a little more oil and throw in the sage leaves so they crisp up in the pan.