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.
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)
How to Make It
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.