Celeriac And Potato Rosti Brunch Recipe

Name: Celeriac And Potato Rosti Brunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces potatoes, unpeeled; 6 ounces celeriac, unpeeled; a little lemon juice; 3 ounces gruyere cheese, grated; 4 teaspoons olive oil; 1 tablespoon fresh chopped parsley; 1 tablespoon fresh chopped thyme; 1 pinch cayenne pepper; salt; fresh ground pepper; 2 large eggs

Servings: persons

8 ounces potatoes, unpeeled
6 ounces celeriac, unpeeled
a little lemon juice
3 ounces gruyere cheese, grated
4 teaspoons olive oil
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped thyme
1 pinch cayenne pepper
salt
fresh ground pepper
2 large eggs

1
Put the potatoes and celeriac in a pan of boiling salted water with the lemon juice.
2
Cook for 8 minutes.
3
Drain, cool for 10 minutes, then peel the celeriac.
4
Grate the celeriac and potatoes into a bowl.
5
Add the cheese, oil, herbs and seasonings.
6
Set the oven to fairly hot, 200c/400f.
7
Spoon the mixture into 2 buttered ovenproof dishes and make a well in the centre.
8
bake for about 20 minutes, until browned, then break an egg into each hollow and bake for about 5-10 minutes to cook egg.
9
Serve immediately.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces potatoes, unpeeled, 6 ounces celeriac, unpeeled, a little lemon juice, 3 ounces gruyere cheese, grated, and more.

Yes, Celeriac And Potato Rosti Brunch falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Celeriac And Potato Rosti Brunch

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