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Home Grown Recipes
Celeraic and Kohlrabi Rosti.
Fried root veggie cakes that serves 4-6 as a side dish or 2-3 as a light lunch with salad
1 small celeriac, about 325-350 g
1/2 kohlrabi, about 100 g
50 g chickpea flour
A handful of parsley, stems and leaves
1 egg
2 tbsp cold water
1 tsp sea salt
1 tsp cracked black peppercorns
Good quality olive oil, for frying
Scrub and peel the celeriac and peel the kohlrabi. Shred coarsely by hand or using the grating attachment of your food processor.
If using the food processor, replace the shredding blade with the chopping blade.
Add the chickpea flour, thinly sliced parsley leaves and stems, beaten egg, water, and seasonings. Process, in brief bursts, until the contents are fairly evenly mixed. By hand, simply mix well.
Heat a good tablespoon of oil in a non-stick frying pan over medium heat. Drop tablespoons of this mixture into the hot oil and cook for 2-3 minutes on each side, until browned and cooked through. Set aside in a warm oven until all the rosti are cooked.
Serve alongside meat or with a tomato-chili sauce as a snack or light lunch.

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