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A potato rosti, started on the stove and finished in the oven, stands in for high-maintenance fried latkes; celery root imparts a bright flavor. Serve wedges with sour cream.

Source: Martha Stewart Living, December 2009



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How would you rate this recipe?
  • carlatory
    4 DEC, 2015
    I just got done making this and although I consider myself to be a salt-aholic, even I felt it was too salty. I weighed my potatoes and celery root exactly, but next time I would do only 1.5 tablespoons instead of 2. I used well seasoned cast iron skillets with plenty of olive oil and mine stuck a bit, so when I flipped them, they weren't beautiful. I did add a shallot, which was tasty. Overall, it was delicious, but I would tweak the recipe next time.
  • faysx2
    20 MAR, 2015
    It never ceases to amaze me that "invert onto a plate" is stated like it is an easy thing to do! Inverting a VERY hot pan that is also heavy-with one hand-onto a plate accurately without burning the hell out of your hands and arms. Am I missing something?
  • J-works
    30 DEC, 2012
    Had a little trouble with the rosti sticking to the pan, but it was really good. Added some leeks. Will definitely make again.
  • MS10210887
    18 DEC, 2012
    I made this recipe two days ago and was very disappointed in the results. It was difficult to get all the surface area of the rosti to brown in the pan, even while pressing down on the surface with a spatula. There seem to be too many potatoes. Also, the amount of salt listed is too much. The rosi was too salty.
  • MS112579910
    20 DEC, 2011
    By the way, this would be a great 'kid food'
  • MS112579910
    20 DEC, 2011
    Fantastic! I lost my celery root virginity to this recipe! Also, I just squeezed the moisture from the grated veg out by hand, and it was a good alternative to using the cheesecloth. I think next time I could make this into a whole veg main by adding seasonings, herbs, grated carrot, chopped onion... Sky is the limit!

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