Celeriac and Potato Cake, Based on the Swiss Rösti


  • 1 potato, weighing about 250 g (½ lb
  • 1 chunk of celeriac, of equal size
  • salt and freshly ground pepper
  • 25 g (1 oz) unsalted butter


Peel and parboil the vegetables. When they are cool enough to handle, shred them on a grater or in the food processor. Mix together, and season with the salt and pepper.

Melt half the butter in a small frying pan, and press the vegetable mixture into it. When cooked and brown on one side, slide it on to a plate. Melt the rest of the butter, and cook the celeriac cake on the other side until golden brown. Cut a wedge for each serving.