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CELERY ROOT ROSTI WITH GRUYERE  EGGS

CELERY ROOT ROSTI WITH GRUYERE EGGS

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This recipe is excerpted from Twenty-Dollar, Twenty-Minute Meals by Caroline Wright. The recipe here is transformed from as it materializes in the book.  Here we go with the ingredients list! INGREDIENTS 1 small peeled celery root (celeriac) that should be about 10 ounces 1 medium sized peeled potato 1 tablespoon of cornstarch Leaves from 2 sprigs fresh rosemary Salt and pepper, as required for seasoning 1/4 cup of olive oil 4 large eggs 2 ounces Gruyère cheese, grated METHOD First of all, place the broiler and preheat it with a rack in the top position. Grate the celery root roughly and potato into a medium bowl; toss both of them with cornstarch and rosemary. Then you need to season generously with salt and pepper. After that you need to heat olive