Celeriac and Kohlrabi Rostis
recipe for Rostis comes from Rosa Jackson who
as just part of her busy life runs cooking courses in
the south of France - www.petitsfarcis.com
grew up in a Canadian prairie city known for its giant
mall. When her family moved to Paris for two years while
she was growing up, she discovered patisseries and never
looked back. Her early efforts at making croissants
and eclairs were total flops but that didn't stop her.
At 26 she left her job as a food writer at a daily Canadian
newspaper and moved to Paris. After ten years in Paris,
where she wrote about restaurants for a number of guidebooks
and magazines and founded the company Edible Paris,
she now spends most of her time in Nice where she teaches
Provençal cooking in her home. She spends a few
days every month in Paris keeping up with restaurants,
conducting food tours, and sampling the finest patisseries
and chocolates. With a charming French husband and food-loving
young son, she considers her life just about perfect.
as it's not quite time to put away my winter coat,
I can still get excited about the earthy taste of
celery root (or celeriac) and the turnipy crunch of
purple-skinned kohlrabi. I picked up one of each from
an organic producer at the Libération market
north of the train station in Nice last weekend, not
quite knowing what I would do with them. As I was
idly flipping through a folder of clipped recipes,
I came across a brilliant idea from Clare Ferguson
in an old (2005) issue of Homes and Gardens magazine.
recipe called only for celeriac, but as my root was
small kohlrabi seemed the obvious addition. The use
of chickpea flour made these rosti slightly reminiscent
of socca, that Niçois classic (note: these
rosti are gluten-free). I was also delighted that
the recipe called for parsley stems, something I throw
away unless I'm planning to make vegetable stock.
tomato sauce with sweet chili that Ferguson suggests
would have been perfect, but as a light lunch with
salad and nothing else they were very good too . .
. sweet, slightly nutty and fresh-tasting all at once.
small celeriac (about 325 - 350 g)
1/2 kohlrabi (about 100 g)
50 g chickpea flour
A handful of parsley, stems and leaves
2 tbsp cold water
1 tsp sea salt
1 tsp cracked black peppercorns
Good quality olive oil, for frying
to make Rostis
and peel the celeriac and peel the kohlrabi. Shred
coarsely by hand or using the grating attachment of
your food processor.
using the food processor (I did), replace the shredding
blade with the chopping blade.
the chickpea flour, thinly sliced parsley leaves and
stems, beaten egg, water, and seasonings. Process,
in brief bursts, until the contents are fairly evenly
mixed. By hand, simply mix well.
a good tablespoon of oil in a non-stick frying pan
over medium-high heat. Drop tablespoons of this mixture
into the hot oil and cook for 2 - 3 minutes on each
side, until browned and cooked through.
aside in a warm oven until all the rosti are cooked
(you may need to cook them in two batches).
alongside meat or with a tomato-chili sauce as a snack
or light lunch.
you do not have Kohlrabi available you can makes the
rostis without it or substitute another vegetable
of your choice.
4 - 6 as a side dish, 2 - 3 as a light lunch with salad
with permission of Orce