Celeriac And Potato Rosti Brunch Recipes

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CELERIAC AND POTATO ROSTI BRUNCH



Celeriac and Potato Rosti Brunch image

Make and share this Celeriac and Potato Rosti Brunch recipe from Food.com.

Provided by JustJanS

Categories     Lunch/Snacks

Time 55m

Yield 2 serving(s)

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 453.2, Fat 28.1, SaturatedFat 10.9, Cholesterol 258.3, Sodium 306.1, Carbohydrate 28.5, Fiber 4.2, Sugar 2.8, Protein 22.6

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