Celeriac and potato rostis
- By Jo Ingleby of Demuths, Bath Jo Ingleby of Demuths, Bath
Peel and grate potato and celeriac. Mix together, wrap in a very clean tea towel and squeeze out any excess liquid. Tip into a bowl, add shallot, nutmeg, mustard, lemon juice, salt and pepper. Return to the tea towel and squeeze again.
Press the mixture into a flat circular rosti about 1cm thick (with your hands, or you can use a circular pastry cutter).
Heat a little olive oil in a frying pan, carefully add the rostis and leave to fry for about 5 mins until golden on the bottom. Carefully turn over with a spatula, press down and cook for a further 5 mins on the other side.