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Celery Root and Potato Röstis

Yield 8 servings (serving size: 1 rösti)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

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