Celeriac Rosti with Caper & Celery SalsaFrom Yotam Ottolenghi in The Guardian. Though I think he may have been kidnapped by aliens and replaced, 1 celeriac seems a bit imprecise. Delicious though. You could make it GF if you used gram flour.
1 celeriac, peeled and coarsely grated
1 small desiree potato, peeled and coarsely grated
1 banana shallot, peeled and thinly sliced (use a mandolin, if you have one)
1 tbsp lemon juice
Salt and black pepper
˝ tsp each coriander seeds, celery seeds and caraway seeds, toasted and finely crushed
˝ garlic clove, peeled and crushed
2 eggs, beaten
2˝ tbsp plain flour
Vegetable oil, for frying
100g soured cream, to serve
For the salsa
˝ small shallot, peeled and very finely chopped
2 celery sticks, finely chopped
10g basil leaves, finely shredded
10g parsley, finely chopped
15g capers, roughly chopped
Finely grated zest of 1 lemon, plus 1 tbsp juice
1˝ tbsp olive oil
Combine the celeriac, potato, shallot and lemon juice in a medium bowl with two teaspoons of salt, then tip into a sieve lined with a clean tea towel or cheesecloth. Set the sieve over a bowl and leave for 30 minutes, for the liquid to drain off. Draw together the edges of the towel, then wring it a few times, to get rid of as much water as possible. Transfer to a clean bowl and combine with the spices, garlic, eggs and flour. Using your hands, form the mix into 10 6cm-wide patties, compressing the rösti as you make them, to squeeze out any remaining liquid.
Put all the salsa ingredients in a separate bowl, add a generous grind of pepper and mix to combine.
Pour enough oil into a medium-sized nonstick frying pan to come 1.5cm up the sides. Put the pan on a medium heat and, once the oil is very hot, fry the rösti in batches for seven minutes, turning them a few times, until crisp and golden-brown all over. Transfer to a plate lined with kitchen towel and keep warm while you cook the rest of the rösti. Serve at once with the salsa and a spoonful of soured cream.