Rösti of celeriac with parsley pesto

Name: rösti of celeriac with parsley pesto
Total time: 25 min
Yield: 4
Ingredients: 50 gram white almonds; 1 celeriac; 125 gram flour; 1 teaspoon baking powder; 2 clove garlic; 1 tablespoon mustard; 125 milliliters vegetable stock; 4 meat tomato; 6 romatomat; 2 onion; 1 bunch flat leaf parsley; olive oil; 50 gram old cheese; baguette; ciabatta

Ingredients

Directions

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.