Olive Magazine
Celeriac Rösti Recipe with Eggs

Celeriac and potato rösti with poached eggs

Published: June 24, 2018 at 10:10 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

Check out this low calorie rösti with celeriac and perfectly poached eggs. This easy recipe is ready in 35 minutes, an ideal lunch recipe

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal209
fat10.7g
saturates2.2g
carbs14.5g
sugars2.9g
fibre6.9g
protein10.3g
salt0.7g
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Ingredients

  • 300g celeriac, peeled
  • 1 medium (about 100g) Maris Piper potato, peeled
  • 1 tbsp plain flour
  • 2 spring onions, finely sliced
  • spray oil
  • 3 eggs

MUSTARDY SALAD

  • 1 tbsp olive oil
  • 1 tbsp wholegrain mustard
  • 2 tsp white wine vinegar
  • a few handfuls mixed salad

Method

  • STEP 1

    Coarsely grate the celeriac and potato into a large, clean tea towel and, holding over the sink, squeeze out as much moisture as possible from the mixture. Tip into a bowl and stir through the flour, spring onions and plenty of seasoning.

  • STEP 2

    Heat a large frying pan and spray lightly with oil. Form the mix into 6 patties, each about 12cm wide and 1cm thick. Fry in batches, if necessary, for 2-3 minutes or until golden underneath. Flip and fry for another 2-3 minutes until again golden underneath and cooked through. Keep warm in a low oven while you poach the eggs.

  • STEP 3

    Fill a deep frying pan with gently simmering water. Crack the eggs into a small cup, one at a time, then drop gently into the water. Poach for 2-3 minutes or until the whites have just set. Scoop out with a slotted spoon and drain briefly on kitchen paper.

  • STEP 4

    Whisk together the olive oil, mustard and white wine vinegar in a bowl with some seasoning, then tip into the salad leaves and toss well.

  • STEP 5

    Divide the röstis between 3 plates, top each with a poached egg and some salad.

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