- Ready Time : 0 min
- 1 small celeriac
- 1/2 kohlrabi
- 50 grams chickpea flour
- A handful of parsley, stems and leaves
- 1 egg
- 2 tablespoons cold water
- 1 teaspoon sea salt
- 1 teaspoon cracked black peppercorns
- Good quality olive oil, for frying
Scrub and peel the celeriac and peel the kohlrabi. Shred coarsely by hand or using the grating attachment of your food processor.
If using the food processor (I did), replace the shredding blade with the chopping blade.
Add the chickpea flour, thinly sliced parsley leaves and stems, beaten egg, water, and seasonings. Process, in brief bursts, until the contents are fairly evenly mixed. By hand, simply mix well.
Heat a good tablespoon of oil in a non-stick frying pan over medium-high heat. Drop tablespoons of this mixture into the hot oil and cook for 2-3 mins on each side, until browned and cooked through. Set aside in a warm oven until all the rösti are cooked (you may need to cook them in two batches).
Serve alongside meat or with a tomato-chili sauce as a snack or light lunch.
Source: Edible Adventures