Celery Root Rösti (hash browns)

Celery Root Rösti (hash browns)
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Celery roots are a staple in the Swiss grocery stores. I’ve never really done much with them before, other than chop them up and add them to soups and stews.

Celeriac Root

Celeriac Root

Celery root (celeriac) is a root vegetable, but unlike most other tubers, it has a very low starch content (very low carb). What I love about root vegetables and winter squash, is that you can buy them and let them sit around for weeks until you feel ready to do something with them.  They aren’t going to go bad or spoil.

One of our favorite Swiss meals has always been Rösti. Rösti is like a giant hash brown made from potatoes. You can get it topped with all sorts of things, and it’s served as a main meal (not just for breakfast). One of our favorite places to eat Rösti is The Johanniter in old town Zürich. I’ve always loved mine topped with a fried egg, bacon and melted cheese. Yum….

Perfect low carb Rösti

Perfect low carb Rösti

I really wasn’t very optimistic about this dish and Mr. Swiss Paleo was downright skeptical. We were both proven wrong and we thought celery hash browns were delicious. They have a creamy sweet taste and not an over powering celery taste. If I didn’t know it was celery root, I would never be able to guess.

Breakfast

Breakfast

Ingredients

  • 1 or 2 celery roots, depending on how much you want to make
  • coconut oil, ghee or lard for pan frying (we used lard)
  • salt and pepper to taste
  • topping of choice

Instructions

  1. Peel the celery root with a paring knife or vegetable peeler.

    Peel your roots

    Peel your roots

  2. Chop it into chunks and grate it with a hand grater or in a food processor (I used my food processor).

    Grated

    Grated

  3. Add salt and pepper to taste to the grated celery root.
  4. Heat the oil in a frying pan over medium high heat.
  5. You can either make individual smaller hash brown patties or you can fill your pan and make one large Rösti (which you then can cut into wedges for serving).

    Before flipping

    Before flipping

  6. Cook anywhere from 10-20 minutes before flipping. You don’t want to attempt flipping until it’s well browned on the bottom. If you have filled your pan for a large Rösti, it’s easiest to to flip it by inverting it onto a plate and then sliding it back into the pan.
  7. Cook a further 10- 15 minutes until browned again.
  8. Serve with scrambled or fried eggs, bacon, tomato salsa, roasted vegetables….whatever you like!

    SONY DSC

    Perfectly browned

 

Celery Root Rösti (hash browns)

Ingredients

  • 1 or 2 celery roots, depending on how much you want to make
  • coconut oil, ghee or lard for pan frying (we used lard)
  • salt and pepper to taste
  • topping of choice

Instructions

  1. Peel the celery root with a paring knife or vegetable peeler.
  2. Chop it into chunks and grate it with a hand grater or in a food processor (I used my food processor).
  3. Add salt and pepper to taste to the grated celery root.
  4. Heat the oil in a frying pan over medium high heat.
  5. You can either make individual smaller hash brown patties or you can fill your pan and make one large Rösti (which you then can cut into wedges for serving).
  6. Cook anywhere from 10-20 minutes before flipping. You don't want to attempt flipping until it's well browned on the bottom. If you have filled your pan for a large Rösti, it's easiest to to flip it by inverting it onto a plate and then sliding it back into the pan.
  7. Cook a further 10- 15 minutes until browned again.
  8. Serve with scrambled or fried eggs, bacon, tomato salsa, roasted vegetables....whatever you like!
http://swisspaleo.ch/celery-root-rosti-hash-browns/

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15 Comments

  1. This looks amazing. I just moved back to the U.S. after 3 years in Geneva. Rosti was one of my favorite Swiss dishes. U.S. style hashbrowns just aren’t the same. And I also like mine with cheese, bacon, and egg. I will definitely be trying this!

    • Hi Miranda,
      This is also not quite like real rösti, but I hope you will enjoy it if you try it. Best of luck in our transition back into everyday American life :-)

  2. This turned out yummy! I normaly don’t like celery…go figure :)

    • Hi Miriam,
      Glad you liked it. I know…it’s totally surprising and not heavy on a celery taste at all :-)

  3. hi there!
    great to meet swiss paleo friends!
    great to meet you all

    my name is miri and I live in the swiss eastern alps, near chur
    Im curious how this celery root rösti will turn out,
    thanks for the choice recipes

    • Hi Miri,
      I hope it will turn out for you if you try it :-) We love the area around Chur!

  4. Looks just great! I love Rösti, but starting to live a “paleo” life, been looking for other options … will try it out!

    Thanks for the recipe, Stephan

    • Hi Stephan,
      I hope it works out for you and that you enjoy it :-)

  5. I just made this and added some green onion and shredded raw goat cheese! I served it with fried eggs (in goat butter) and lettuce. It was so yummy!!

    • Oh, Gabriella! That sounds like gourmet Rösti ;-)

  6. Can we eat goat cheese???
    I’m on day 7 of the whole30 and am really missing my patates!

    • Hi Rita,
      No, you can’t have any dairy if you are doing a whole30. You can try reintroducing dairy after 30 days and see how well you tolerate it. I do fine with small amounts of it myself. Best of luck to you on your whole 30!!

      • hi,

        I successfully grated the celery root to look similar to what you have in the picture and I used coconut oil, BUT how did you keep the potatoes in patty form? When turning them over, they came apart:(

        • Hi Amber,
          The one in the picture is cooked as one huge Rösti that takes up almost the whole pan (rather than smaller flippable hash brown patties). We kept checking the bottom to make sure it was good and brown before attempting to flip it. Flipping is easiest done (as described in the post) by inverting it carefully onto a plate (so, lay a plate on top of your pan and then turn the pan over to carefully release the patty bottom side up on the plate). Once you’ve done that, slide it back into the pan. Now the part that was on top is on the bottom and can get really brown as well. Use a spatula to help you slide the finished patty onto a serving plate once both sides are well browned. Ours did not, however, cut into neat little wedges. It did more or less come apart as we cut it into portions.

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