Market Eats – Celeriac and Potato Rösti with Poached Eggs

I have been cooking with a lot of celeriac this winter. Have you heard of or tried celeriac before? I’ll admit – it looks a little intimidating, kind of like the villain Davy Jones in the Pirates of the Caribbean movies.

But, celeriac is super easy to prepare and is a great substitute for celery, which we cannot find locally this time of year. I chop of the bottom tendril part with a chef’s knife, then peel the rest with a vegetable peeler. Once it’s peeled, you can cut it down more and slice it or grate it to fit whatever you are making.

This week, I thought I’d try Celeriac and Potato Rösti with Poached Eggs. What is a Rösti? Rösti is a Swedish dish, usually consisting of potatoes. It is essentially a potato pancake, and reminds me a lot of a latke. This recipe adds a twist by including celeriac as well.

Celeriac and Potato Rösti with Poached Eggs – Adapted from Olive Magazine


  • Rösti:
  • 1 ¼ cup celeriac, peeled and grated
  • 1 medium potato, peeled and grated
  • 1 Tbsp. flour
  • 2 scallions, finely sliced
  • Cooking oil spray
  • 3 eggs
  • Mustardy Salad:
  • 1 Tbsp. olive oil
  • 1 Tbsp. wholegrain mustard
  • 2 tsp. white wine vinegar
  • Mixed greens


  1. Coarsely grate the celeriac and potato into a large, clean tea towel and, holding over the sink, squeeze out as much moisture as possible from the mixture. Tip into a bowl and stir through the flour, spring onions and plenty of seasoning.
  2. Heat a large frying pan and spray lightly with oil. Form the mix into 6 patties, each about 12cm wide and 1cm thick. Fry in batches, if necessary, for 2-3 minutes or until golden underneath. Flip and fry for another 2-3 minutes until again golden underneath and cooked through. Keep warm in a low oven while you poach the eggs.
  3. Fill a deep frying pan with gently simmering water. Crack the eggs into a small cup, one at a time, then drop gently into the water. Poach for 2-3 minutes or until the whites have just set. Scoop out with a slotted spoon and drain briefly on kitchen paper.
  4. Whisk together the olive oil, mustard and white wine vinegar in a bowl with some seasoning, then tip into the salad leaves and toss well.
  5. Divide the röstis between 3 plates, top each with a poached egg and some salad.

Shopping List:

  • Celeriac
  • Potato
  • Eggs
  • Mixed Greens
Photo Cred: Olive Magazine