Celeriac Rosti
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
1 medium celeriac, peeled and quartered500g potatoes, peeled
oil and butter, for frying
200g Westcombe Dairy mature Cheddar
a knob of butter
2 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
small glass veggie sherry
570ml double cream
1 tbsp wholegrain mustard
1 small bunch flat leaf
parsley, chopped
500g forest mushrooms, trimmed to preferred size
a knob of butter
2 tbsp olive oil
1/2 lemon
method:
- Place the celeriac and the potatoes into salted water then bring to the boil, then turn off.
- Grate the cooked celeriac and potatoes and season to taste. Make four patties and set aside.
- Heat the butter and oil in a saucepan, add the onions and garlic and sweat for five minutes until soft.
- Add the sherry and reduce the mixture by half. Pour in the cream and reduce the mixture by half again. Stir through the mustard and set aside.
- Meanwhile, fry the forest mushrooms. Add the lemon juice and combine it with the cream sauce.
- Fry the rosti on both sides until golden brown, (about 5-7 minutes each side).
- Bring the sauce back to the heat and add the cheese and most of the parsley. Place the rosti on a plate and spoon over the sauce. Garnish with parsley.
