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Chuck Dagel
Rösti of celeriac with parsley pesto
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Ingredients
Directions
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Roast the almonds in a dry, hot frying pan.
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Mix the celeriac with the flour, baking powder, garlic, mustard and the stock to a batter. Keep separate.
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Place the tomato slices with the onions rings in a dish. Sprinkle with salt and 1 tablespoon of parsley. Sprinkle with olive oil and set aside the tomato salad.
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Finely chop the rest of the parsley with the almonds and cheese and add in a trickle of olive oil to create a pesto.
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Heat a thin layer of olive oil in a frying pan. Scoop 4 of the celeriac batter into the pan. Squeeze them slightly flatten and fry until golden brown and cooked for 4-5 minutes per side.
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Bake the remaining batter another 4 small roasts. Serve the rösti with the parsley pesto, tomato salad and baguette.
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Nutrition
610Calories
Sodium0% DV2g
Fat40% DV26g
Protein40% DV20g
Carbs23% DV69g
Fiber44% DV11g
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