Filter
Reset
Sort ByRelevance
Chuck Dagel
Rösti of celeriac with parsley pesto
Share
Tweet
Pin
Whatsapp
Print
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.
-
45 minMain dishfennel, shallot, butter or margarine, garlic, dried sage, salt and pepper, pork schnitzels, Red wine,small pig drawer
-
30 minMain dishpotatoes, Greek yoghurt, green apple, arugula (lettuce), capers, Parma ham, mayonnaise, extra virgin olive oil,potato salad with arugula and parma ham
-
25 minMain dishgreen beans, Spaghetti, olive oil, rib chops, onion, pesto alla genovese, creme fraiche,pesto pork chops with green beans
-
30 minMain dishbasmati rice, pandan rice, sunflower oil, onion, bacon, garlic, fresh ginger, coriander powder (ketoembar), lao powder, cumin powder (djinten), trassi, sambal oelek, cabbage, ketjapmarinademanis, Dutch shrimp,nasi goreng with shrimps and pork
Nutrition
610Calories
Sodium0% DV2g
Fat40% DV26g
Protein40% DV20g
Carbs23% DV69g
Fiber44% DV11g
Loved it