POTATO AND CELERIAC RÖSTI WITH EGGS AND SALSA PICCANTE
It is strange how comfort food seems to appear in my mind during the winter, I suppose it has to do with it usually being more packed with carbohydrates hat seems to have a very comforting impact on me, I wonder if carbohydrates are our time’s opium for the people? We eat it and feel comfort and as the carbohydrates invade our bodies and minds, we feel less inclined to look critically at what surrounds us. Maybe. But I still want my comfort food. This dish is one of my comfort food dishes and the good thing about it is that it is not only carbohydrates in it but even some proteins and vitamins as well and who am I to complain about that? Another aspect that we shouldn’t disreagrd is that this is one of those naturally gluten-free dishes that you can serve for lunch without making eventual gf friends or family members feel left outside so I obviously include it in my Gluten-free Friday series!
POTATO AND CELERIAC RÖSTI WITH EGGS AND SALSA PICCANTE
1 serving
1 medium potato
1 piece celeriac root, a little smaller than the potato
1 egg
1 tomato
fresh chili pepper
1 scallion
1 tsp parsley, finely chopped
0,5-1 tsp lime juice
salt
extra-virgin olive oil
- Chop the tomato, the scallion and as much chili pepper you want finely. Put it a bowl, add lime juice and a little olive oil and mix well.
- Peel and grate the potato and celeriac coarsely. Mix in a bowl with salt.
- Take out a non-stick pan, pour in some olive oil and start frying the rösti, it should have the form of a small pancake. Cook on low heat to begin with to not burn it, it needs to be cooked in the middle too.
- Turn it over and now it is time to fry the egg, if you do it in an egg ring you will avoid that the egg floats out and get bigger than the rösti.
- While the rösti and egg cook, add salt and parsley to the salsa and mix.
- Put the rösti on a plate with the egg on it and then top it all with the salsa piccante.

















I can see that you are having some problems with linking to your sites and blogs when you comment here but it is actually pretty simple to add your link! If you click on the From tab under the box where you write your name, you will get a list of options and one of them should be My website or something like that (I get it all automatically in Italian here so I don’t know the exact wording in English) and there you just add the www. of your site. Don’t use the http:// as it is automatically added.
I like the look of this… I like soups in the winter, now they are comforting, but I think sometimes, you want a bit more.
take care x
That looks delcious! Thanks for sharing!
Yum looks delicious! Love the idea of adding celeriac to the rösti, I am planning on making some this weekend I will have to try it with celeriac too! -Jenn
Hi! looks very inviting! I tried out your lemon poppy polenta cup cakes today. They are still warm and I have tried one already. Guess what I forgot to add the oil… but they still taste damn good!
Thanks alot!!
Shy
Yes this does indeed look very comforting ! I’m new to celeriac root, would love to try this out.
Hi – since you do a Gluten Free Friday, you and your readers might be interested in a great cookbook giveaway for vegetarian diets. It is so much more than just a book. Here is the link so you can read about it. http://www.applecrumbles.com/2010/01/09/cookbook-review-clean-food-by-terry-walters-vegetarian-friendly/
Your photos are amazing!
This kind of food is perfect after Christmas & New Year’s. Got to go back to eating healthy, lean food (that also tastes great!).
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