Name: Celeriac Rosti with Pea Puree and Crispy Spring Onions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 medium-sized celeriac (approx 600g); 2 large eggs; 1 small brown onion; 4 tbsp gluten free plain flour; 4 tbsp milk + 1 extra tbsp milk for the peas; 3 tbsp greek yoghurt (or plain yoghurt or creme fraiche); Salt and pepper; 180g frozen peas; A bunch of spring onions (approx 8 spring onions); To serve: smoked paprika and extra yoghurt/creme fraiche for topping; For cooking: a knob of butter and a little olive oil

Celeriac Rosti with Pea Puree and Crispy Spring Onions

Jump to Recipe

This vegetarian, gluten free celeriac rosti recipe looks far fancier than it is. The rostis look so pretty on the plate, you could totally serve them at a dinner party. Yet they are so easy to make, they are perfect as a light midweek meal.

The crispy, golden celeriac rostis nestle into pea puree and are topped with seared spring onions, a little greek yoghurt and smoked paprika. All in all, utterly delicious and a great way to use celeriac rather than resorting to soup (although I also have a fab celeriac soup recipe, in case you fancy that instead!).

I first shared this recipe four years ago, but have tweaked it slightly over the years, so it’s time to share celeriac rosti version 2.0 :). Very similar to the original, I actually simplified the base method a little and made some minor amends to the cooking so the celeriac flavour really develops beautifully.

Can I Make the Rosti Mixture Ahead of Time?

Yes absolutely. Just cover with cling film and store in the fridge for up to 24 hours, until you are ready to cook. This is ideal if you are making them for guests and you want to prep in advance.

Why Not Try These Rosti for Brunch!

Add a poached egg to the plate, alongside the rosti and trimmings, and you’ve an utterly delicious gluten free veggie brunch dish. Or for a meaty twist, add some crispy bacon, which would work perfectly with the elements of this meal.

Celeriac Rosti with Pea Puree and Crispy Spring Onions Recipe

This gluten free celeriac rosti dish serves 4 people as a light meal or 6 as a starter. The rosti mixture will make about 12 rosti in total, so allow 3 each as a meal or 2 for a starter.

You’ll find a full method below, with some pictures to guide you through the recipe. If you have any questions feel free to get in touch. You can contact me at laura@mygfguide.com or message me on Instagram/Facebook @myglutenfreeguide.

Lastly, if you enjoy these celeriac rosti, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!

Laura xxx

Serves 4 (Makes 12 Rosti)

Celeriac Rosti with Pea Puree and Crispy Spring Onions

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Gorgeously crispy celeriac rosti with simply pea puree and crispy spring onions. Simple enough for a light lunch or dinner, yet fancy-looking enough for a dinner party! Or add a poached egg for a vegetarian brunch dish with a twist.

Ingredients

1 medium-sized celeriac (approx 600g)
2 large eggs
1 small brown onion
4 tbsp gluten free plain flour
4 tbsp milk + 1 extra tbsp milk for the peas
3 tbsp greek yoghurt (or plain yoghurt or creme fraiche)
Salt and pepper
180g frozen peas
A bunch of spring onions (approx 8 spring onions)
To serve: smoked paprika and extra yoghurt/creme fraiche for topping
For cooking: a knob of butter and a little olive oil

Instructions

Crack the eggs into a large mixing bowl and add the 4tbsp flour, 4 tbsp milk and 3 tbsp greek yoghurt. Whisk until smooth and grind in some black pepper and a little sea salt.

Finely grate the celeriac and add to the bowl.

Finely dice the onion and add to the bowl. Give everything a good mix until well combined.

Take a large non-stick frying pan and add the knob of butter and a drizzle of olive oil, place over a medium-low heat. Once the butter is foamy place three or four mounds (depending on the size of your pan) of rosti mix in the pan and flatten them with a spatula to compact them.

Cook for 8-10 minutes over a medium-low heat, then flip and cook for a couple of minutes more on the other side. Then turn the heat up to medium-high and cook until both sides are crisp and golden (about 5 mins).

While the rosti are cooking, microwave the frozen peas in some water until cooked. Drain the water and add the peas to a small food processor with 1 tbsp milk. When the rosti are almost ready, blitz the peas until you have a chunky puree.

Our final piece of prep is to wash the bunch of spring onions, remove the ends, halve them lengthways, then chop roughly into thirds. Set aside.

Once the rosti are cooked, transfer them to a plate - then pop them in the oven to keep warm. Add the spring onions to the pan, crank the heat up to high and sauted them for a couple of minutes until they are lightly charred.

To plate up, add three rosti to a plate, top with a tsp of greek yoghurt and a shaking of smoked paprika. Pile a quarter of the spring onions on top, and spoon a quarter of the pea puree on the side. Then enjoy!