Rösti of celeriac with parsley pesto

Roast the almonds in a dry, hot frying pan.

Mix the celeriac with the flour, baking powder, garlic, mustard and the stock to a batter. Keep separate.

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.

Finely chop the rest of the parsley with the almonds and cheese and add in a trickle of olive oil to create a pesto.

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.

Bake the remaining batter another 4 small roasts. Serve the rösti with the parsley pesto, tomato salad and baguette.