Celery Root and Potato Röstis

Rösti (RAW-stee) is a Swiss-German term describing a dish, usually shredded potatoes, served crisp and golden. Celery root lends this version distinctive flavor. Serve with steak, pork tenderloin, or omelets.


8 servings (serving size: 1 rösti)

Recipe from

Cooking Light

Nutritional Information

Calories 147
Caloriesfromfat 31 %
Fat 5 g
Satfat 3.1 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 3.2 g
Carbohydrate 23.2 g
Fiber 2.4 g
Cholesterol 13 mg
Iron 0.7 mg
Sodium 375 mg
Calcium 28 mg


2 cups shredded peeled baking potato (about 1 pound)
2 cups shredded peeled celeriac (celery root; about 1/2 pound)
1/2 cup finely chopped onion
3 tablespoons all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 large egg white
2 1/2 tablespoons butter, divided
Fat-free sour cream (optional)


Preheat oven to 425°.

Combine first 9 ingredients in a large bowl; toss well. Divide potato mixture into 8 (1/2-cup) portions, shaping each into a 1/2-inch-thick patty.

Melt 4 teaspoons butter in a large nonstick skillet over medium-high heat. Add 4 patties to pan; cook 5 minutes on each side or until golden. Place on a baking sheet. Repeat procedure with remaining 3 1/2 teaspoons butter and remaining 4 patties.

Bake patties at 425° for 8 minutes or until thoroughly heated. Serve with fat-free sour cream, if desired.

David Bonom,

Cooking Light

October 2007
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