Celery Root and Carrot Rosti with Remoulade

Published by Kellie Anderson in kelliesfoodtoglow.com on December 2013

This recipe is ripe for ad libbing – change out the herbs; add in chopped olives or sautéed chestnuts; directly sub rice for quinoa or barley; leave out the cheese and add nuts instead, or as well as. You can even use other root vegetables: just keep the same weight and you’ll be good to go. Reheats well too: we had leftovers with some warmed smoked mackerel – magnifique! (Inspired by a recipe in the Waitrose Christmas 2013 leaflet.)

Serves 10

Basmati rice (wholegrain or white) – 125g/ 3/4 cup

Carrot and celeriac, trimmed and coarsely grated – 750g/4 ½  cup combined weight

Onion, large – 1 finely chopped

Rapeseed or olive oil – 1 tbsp

Eggs – 3, lightly beaten

Fresh tarragon – 1 ½ tbsp chopped OR 2 tsp dried tarragon

Dijon mustard – 2 tbsp

Cheddar cheese, grated (mature/strong, works best) – 150g/2 cups

Fresh Black pepper – ¼ tsp

1. Preheat the oven to 200C/400F. Oil a loose-bottomed tin.

2. Pop the rice and double the volume of boiling water in a heat-proof casserole dish (eg cast-iron or Pyrex) and cook in the preheated oven for 12 minutes. Or, use your usual stove-top method, making sure the rice is dry and fluffy. I use the oven as the all-around heat gives great results, and no overflowing mess.bakedrice

3. While the rice is baking/simmering, place the grated celeriac and carrots in a large, heat-proof bowl and pour over boiling water; cover and leave for five minutes. This blanches the vegetables and ensures they are well-cooked in the final cake. Do not skip this step. Drain and let steam dry in the colander.grated-vegetables-in-colander

4. Saute the onion in the oil until golden and translucent.sauteed-onions-image

5. Mix together the cooked rice, blanched vegetables, sautéed onion and the remaining ingredients.celeriac-and-carrot-rosti-cake

6. Press into the oiled tin and place on a baking tray; cover with foil.celeriac-and-carrot-rosti-cake

7. Bake for 15 minutes, then remove the foil and continue baking for 30 minutes. Cool slightly at room temperature before loosening the tin and removing the cake. Serve warm or at room temperature. See below for a quick remoulade-type sauce to accompany.celeriac-and-carrot-rosti-cake


Best-quality mayonnaise, 3 tbsp (vegan is fine) – I like one made from organic rapeseed oil

Greek yogurt, 6 tbsp (again, vegan is fine)

Dijon mustard – 2 tbsp

Lemon juice – 2 tsp

Fresh tarragon, chopped – 1 tbsp (optional)

Mix together and serve with the above rosti cake or with grilled fish, or mixed with freshly grated celeriac for celeriac remoulade.


Source: http://kelliesfoodtoglow.com/2013/12/06/festive-celeriac-and-carrot-rosti-cake-feeding-the-masses/