Rosti Potatoes with Celeriac

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Rösti Potatoes With Celeriac

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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1 medium (1/2 pound) russet potato -- peeled

1 small (1/2-pound) celeriac -- peeled

1 teaspoon Dijon mustard

1/4 teaspoon crushed black peppercorns

2 teaspoons olive oil

 

Preheat the oven to 475°F. Grate the potato and celeriac and combine with the

mustard and peppercorns in a bowl. Divide the mixture

into 8 even mounds.

 

Heat 1 teaspoon of the oil ill a nonstick skillet. Transfer 4 of the mounds to

the skillet and press with a spatula to form 4

patties, about 1/2 inch thick. Cook the rösti until golden brown, about 1 1/4

minutes per side. Repeat with the remaining oil and

potato mixture to make a total of 8 rösti.

 

Transfer the rösti to a nonstick baking sheet. Bake until heated through, about

5 minutes. Serve immediately.

 

Per serving (2 patties): 100 Cal, 3 g Fat, 0 g Sat Fat, 0 mg Chol, 36 mg Sod, 11

g Carb, 2 g Fib, 2 g Prot, 18 mg Calc. POINTS per

serving: 2.

 

Source:

" Weight Watchers, November/December 2000 "

S(Formatted by):

" KES on 12/22/00 "

 

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NOTES : Rösti (pronounced ROOSH-tee), a Swiss potato specialty, are crispy

golden potato pancakes. In this variation, celeriac gives

the rösti an unusual twist. Rösti may lie prepared as individual cakes, as in

this recipe, but it is also traditional to prepare

large cakes and slice them into wedges. Rosti are especially complementary to

roast pork. Celeriac, also known as celery root or

celery knob, tastes like a cross between celery and parsley. It combines

particularly well with potatoes. Choose firm celeriac with

a minimum of knobs. Peel it with a paring knife, cutting away the knobs and

tough skin to reach the tender white flesh beneath.

Nutr. Assoc. : 0 0 0 0 0