Celeriac and potato rösti with poached eggs
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Skip to ingredients
- 300g celeriacpeeled
- 1 medium (about 100g) Maris Piper potatopeeled
- 1 tbsp plain flour
- 2 spring onionsfinely 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
Nutrition: per serving
- kcal209low
- fat10.7g
- saturates2.2g
- carbs14.5g
- sugars2.9g
- fibre6.9g
- protein10.3g
- salt0.7g
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.
