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Celery Root and Potato Roesti with Lemon and Parsley

Name: Celery Root and Potato Roesti with Lemon and Parsley
Total time: 40 min
Ingredients: 5 tablespoons, unsalted butter; 1 pound, high-starch potatoes (such as russet, all-purpose, or Yukon gold), peeled, coarsely shredded, and patted dry; 1 pound, celery root, peeled and shredded; 2 teaspoons, grated lemon zest from 1 lemon; 2 tablespoons, minced fresh parsley leaves; 3/4 teaspoon, table salt; 1/4 teaspoon, ground black pepper

Appears in Cook's Illustrated January/February 1995

For the best version of this classic Swiss potato pancake, use high-starch potatoes and pure butter--and don't bother to precook the potatoes.

YIELD 4 to 6

TIME 40 minutes

Celery Root and Potato Roesti with Lemon and Parsley photo

Why This Recipe Works

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Gather Your Ingredients

5 tablespoons unsalted butter

1 pound high-starch potatoes (such as russet, all-purpose, or Yukon gold), peeled, coarsely shredded, and patted dry

1 pound celery root, peeled and shredded

2 teaspoons grated lemon zest from 1 lemon

2 tablespoons minced fresh parsley leaves

¾ teaspoon table salt

¼ teaspoon ground black pepper

Key Equipment

Before You Begin

You can substitute the butter for olive oil in this recipe. If necessary, move the pan around on the burner to amake sure the crust browns evenly. The roesti is best served immediately, but it can be kept on a cooling rack. loosely covered in a warm oven. Garnish this roesti with a mixture of equal parts mayonnaise and Dijon-style mustard, if desired.

Instructions

Melt butter in 10-inch nonstick or well-seasoned cast-iron skillet over medium heat.

Mix shredded potatoes and celery root with salt and pepper. Mix in lemon zest and parsley. Spread vegetable mixture evenly; press with spatula to form compact cake. Cook until bottom crust is golden brown, pressing on potatoes occasionally with spatula, about 15 minutes.

Shake skillet or use spatula to loosen roesti. Place large plate or platter over skillet and carefully in vert. Slide roesti back into skillet and cook until bottom is golden brown, 10 to 15 minutes longer. Serve immediately.

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