When you live in London, it’s hard not to fall into brunch culture and occupy your weekend with almond lattes and all-day breakfast food menus that leave porridge an acceptable meal at all hours of the day. While the food is delicious, it is not food alone that makes brunch so special, however. It’s the feeling of relaxation and unhurried indulgence. When we brunch, we hardly have much else on our mind save the feast infront of us and the company we keep. We talk away the hours over brunch, sometimes drawing its conclusion as late as 3pm. I love that slowness on a Sunday and even moreso when I’m preparing the treats on offer. This recipe for celeriac rostis is one of my favourites and pairs beautifully with smoked salmon and avocado, two staples that always appear at my brunch spread.
If you’ve never tried celeriac, you’re missing out on a winner. While perhaps not the most beautiful in the land, this unusual root vegetable is lovely and hearty, perfect for a filling brunch. It’s often used as an alternative to potatoes but with its slightly nutty flavour, it really is a unique entity and a treat in itself. With the gorgeous flavour of dill and the sharp zing of spring onions atop, these rostis are next level – putting even the beloved avocado toast down a notch on the deliciousness scale. Happy brunching!
Makes 10 small rostis/serves 2-3
- 4 packed cups of grated celeriac (peel first)
- 1 tablespoon of ground flax mixed with 3 tablespoons of water (or 1 egg if you prefer)
- 1/4 cup buckwheat flour
- 2 cloves of garlic or 1 teaspoon garlic powder
- A handful of fresh dill
- 2 tablespoons extra virgin olive oil
- Salt + pepper to taste
- Smoked salmon (Vegan option: Smoky aubergine “bacon”)
- Sliced/smashed avocado
- 4 spring onions (chopped)
- Fresh dill (chopped)
- Lemon juice
Begin by mixing your ground flax and water and setting aside for 10 minutes to thicken.
Place all the ingredients for the rostis in a food processor and pulse until combined. Then shape into 10 rough patties and place in a tray lined with baking parchment. Freeze for 10-15 minutes to set the mixture.
Heat a small amount of olive oil in a frying pan on medium heat. Place the patties in the pan (do this in batches) and press down with a spatula. Fry for 3 minutes on each side until golden and crispy. Transfer onto kitchen paper to soak up any excess oil.
To serve, plate up with some smoked salmon/aubergine bacon if vegan, sliced or smashed avocado, a sprinkle of chopped spring onion and dill plus a squeeze of fresh lemon juice over the top. Enjoy!