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.

Yield: 8 servings (serving size: 1 rösti)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 31%
  • Fat: 5g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.2g
  • Carbohydrate: 23.2g
  • Fiber: 2.4g
  • Cholesterol: 13mg
  • Iron: 0.7mg
  • Sodium: 375mg
  • Calcium: 28mg


  • 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)


  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.
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