Serves 4-6 as a side dish, 2-3 as a light lunch with salad
1 small celeriac (celery root)
3 1/2 tbsp chickpea flour
Handful of parsley, stems and leaves, thinly sliced
1 egg, beaten
2 tbsp cold water
1 tsp sea salt
1 tsp cracked black peppercorns
Good quality grape seed oil, for sautéing
Scrub and peel the celeriac and peel the kohlrabi. Shred or grate coarsely. Add the chickpea flour, parsley leaves and stems, egg, water, and seasonings. Mix well.
Heat a good tablespoon of oil in a frying pan over medium-high heat. Drop tablespoons of this mixture into the hot oil and cook for 2-3 mins on each side, until browned and cooked through. Set aside in a warm oven until all the rösti are cooked (you may need to cook them in two batches).
Serve as a side dish or with a tomato-chili sauce as a snack or light lunch.