Name: Celeriac Rösti with Harissa Yogurt
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Swiss
Ingredients: 17.6 oz celeriac, peeled and coarsely grated; 7 oz potatoes, peeled and coarsely grated; 1 small onion, finely grated; 2 tablespoons fresh parsley, finely chopped; 2 tablespoons all-purpose flour (or gluten-free flour); 1 large egg; 1 teaspoon salt; ½ teaspoon black pepper; 3 tablespoons olive oil for frying; 7 oz Greek yogurt; 1½ tablespoons harissa paste; 1 teaspoon fresh lemon juice; Salt, to taste; 4 large eggs; 1 tablespoon butter or olive oil; Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Lemon wedges (for serving)

Plate of celeriac rösti with harissa yogurt sauce

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There’s something wonderfully comforting about a golden stack of rösti, the kind that’s crisp on the outside and tender within, whispering secrets of flavor with every bite. Now imagine taking this rustic Swiss classic and giving it a delightful twist—enter celeriac rösti, where the nutty, earthy notes of celeriac shine through alongside the comforting embrace of potatoes. The aroma fills your kitchen as the mixture sizzles in the pan, a tantalizing promise of the sheer joy that awaits.

You lift the rösti from the frying pan, unveiling a perfect crust that crackles gently under the fork. Each mouthful bursts with layers of flavor—earthy celeriac, sweet potatoes, and a hint of onion, all united in a harmony that tempts the palate with a hint of freshness from the parsley. And as if that weren’t enticing enough, you artfully crown each serving with a luscious dollop of harissa yogurt, adding a creamy tang that dances on your tongue, intertwined with just the right amount of warmth from the harissa. This dish might just redefine your breakfast or brunch experience.

Picture this: a leisurely weekend morning, golden light streaming through the kitchen window, the scent of lightly fried celeriac rösti mingling with the enticing fragrance of a hot cup of coffee. This is not just a meal; it’s an experience worth savoring, a gathering of friends or family around the breakfast table, where stories mix with flavors, and every bite brings smiles and satisfaction.

Why You’ll Love This Celeriac Rösti with Harissa Yogurt

Celeriac rösti will sweep you off your feet with its unique flavors and versatility. The nutty celeriac pairs beautifully with the sweetness of potatoes, creating a delightful symphony of textures that are both crispy and tender. The integration of fresh parsley elevates the dish, infusing it with an aromatic brightness that keeps you coming back for more.

Perfect for various occasions, this dish works fabulously as a robust brunch delight, a light dinner, or even a side dish at your next gathering. Serve it at a brunch with friends, and watch as your kitchen transforms into a haven of laughter and good-natured chatter, everyone clambering for a second helping of your culinary masterpiece. The crowning glory, the harissa yogurt, not only adds a whimsical touch but also enhances the dish’s flavor complexity with its creamy richness and a subtle kick. You might find yourself daydreaming about it long after the last bite!

Preparation Phase & Tools to Use

To bring your celeriac rösti to life, a few essential tools will ensure your cooking journey is seamless and enjoyable.

Grater: A box grater works wonders for shredding celeriac and potatoes, ensuring they reach that perfect coarseness for the ideal texture.
Mixing Bowl: A large mixing bowl provides ample space to combine all your ingredients, making the mixing process a breeze.
Non-stick frying pan: Using a non-stick skillet ensures that your rösti won’t cling to the pan, allowing for easy flipping and perfect browning.
Paper Towels: These absorb any excess oil, keeping your rösti crispy and light.
Spatula: A sturdy spatula helps in flipping the rösti without breaking it apart, maintaining that golden perfection.

Practical Preparation Tips

Squeeze the moisture: Remember to squeeze out any excess moisture from the grated celeriac and potatoes. This critical step ensures your rösti turns out crisp and delightful instead of soggy.
Work in batches: Fry the rösti in smaller batches to give them space to achieve that coveted crispiness.

Ingredients for Celeriac Rösti with Harissa Yogurt

Here’s what you’ll need to create this delicious dish:

17.6 oz celeriac, peeled and coarsely grated
7 oz potatoes, peeled and coarsely grated
1 small onion, finely grated
2 tablespoons fresh parsley, finely chopped
2 tablespoons all-purpose flour (or gluten-free flour)
1 large egg
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil for frying
7 oz Greek yogurt
1½ tablespoons harissa paste
1 teaspoon fresh lemon juice
Salt, to taste
4 large eggs
1 tablespoon butter or olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Each ingredient plays a vital role in creating the dish’s flavor profile. The celeriac, with its unique taste, shines bright, while potatoes provide the comforting foundation. You can swap out the Greek yogurt for a dairy-free alternative or adjust the level of harissa to suit your spice preference.

How to Make Celeriac Rösti

Prep your vegetables: Start by placing the grated celeriac and potatoes in a clean kitchen towel. Squeeze out as much excess liquid as possible to ensure crispy rösti. This step greatly affects the final texture, so don’t skip it!
Combine the ingredients: In a large mixing bowl, combine the squeezed celeriac, potato, finely grated onion, chopped parsley, flour, egg, salt, and black pepper. Mix thoroughly until it feels cohesive and well combined.
Heat the oil: Warm 1½ tablespoons of olive oil in a large non-stick frying pan over medium heat.
Form the rösti: Scoop a heaped tablespoon of the mixture per rösti, gently flattening each one in the pan. Fry in batches for about 4 to 5 minutes per side until golden brown and crispy. Add more oil as needed. Once done, transfer the rösti to a paper towel-lined plate to drain, keeping them warm.
Make the harissa yogurt: In a small bowl, whisk together Greek yogurt, harissa paste, lemon juice, and salt. Adjust the seasoning until you reach your desired flavor balance and heat levels.
Cook the eggs: In a clean pan, heat butter or olive oil over medium heat. Carefully crack the eggs into the pan and fry them to your preferred doneness, seasoning with salt and pepper.
Serve: Arrange the rösti on serving plates, topping each with a generous dollop of harissa yogurt. Finish with a fried egg on top, a sprinkle of fresh parsley, and serve with lemon wedges on the side for that additional zing.

Chef’s Notes & Helpful Tips

Make-ahead tips: You can prepare the rösti mixture a few hours in advance; just keep it covered in the fridge until you’re ready to cook.
Cooking alternatives: If you’re looking for quicker methods, try using an air fryer or the oven. Spread your rösti on a baking sheet and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until crispy.
Customization ideas: Feeling adventurous? Consider adding grated cheese into the mixture for a cheesy twist or even some finely chopped spinach for extra color and flavor.

Common Mistakes to Avoid

Skipping the moisture removal: The most prevalent mistake is not squeezing out the liquid from the grated vegetables. Trust me, soggy rösti are a disappointment—make that extra effort!
Overcrowding the pan: Frying too many rösti at once means they won’t cook evenly. Give them space to truly crisp up.
Using too high heat: Cooking on high heat might burn the outside while leaving the inside undercooked. Medium heat is your friend for a perfectly balanced result.

What to Serve With Celeriac Rösti

Fresh salad: A crisp green salad with a zesty vinaigrette adds a refreshing contrast.
Smoked salmon: The silky richness of smoked salmon pairs fabulously with the creamy yogurt and enhances the dish.
Sautéed greens: Lightly sautéed spinach or chard can bring an earthy balance to your meal.
Roasted tomatoes: The sweetness of roasted tomatoes complements the savory rösti beautifully.
Avocado: Slices of creamy avocado can take your brunch to the next level.
Crusted feta: A sprinkle of crumbled feta provides a delightful salty tang.
Sour cream: For an extra layer of creaminess, a spoonful of sour cream can do wonders.
Pickled vegetables: Adding a side of tangy pickles can elevate the meal with a punch of acidity.

Storage & Reheating Instructions

For any leftovers, store your celeriac rösti in an airtight container in the fridge for up to three days. To enjoy them again, reheat in a non-stick pan over medium heat until heated through and crispy once more. If you want to freeze them, place cooked rösti in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to three months. Reheat directly from the freezer, adding a few extra minutes cooking time.

Estimated Nutrition Information

Each serving of celeriac rösti with harissa yogurt roughly contains:

Calories: 350
Protein: 14g
Carbohydrates: 40g
Fat: 15g
Fiber: 6g

This is an approximation and will vary based on ingredient brands and exact amounts used.

FAQs

Can I make this recipe vegan?
Absolutely! Substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based yogurt instead.

What is harissa and where can I find it?
Harissa is a North African chili paste made from roasted red peppers, spices, and herbs. You can find it at most grocery stores, especially in the international aisle or in specialty shops.

Can I use other types of root vegetables?
Yes! Feel free to experiment with beets or sweet potatoes. Each brings its unique flavor to the dish.

How do I know when the rösti is done?
Look for a golden-brown crust on both sides; this indicates they’ve achieved that satisfying crispiness while keeping the inside tender.

What if I don’t have a non-stick frying pan?
A well-seasoned cast iron skillet can also work wonderfully, but you’ll need to be extra mindful of sticking—use adequate oil!

Conclusion

Creating celeriac rösti with harissa yogurt isn’t just about making a meal; it’s about crafting an experience that nourishes both body and soul. With its rich layers of flavor, delightful textures, and the tantalizing spicy kick from harissa, each bite invites you to savor the moment. So gather your ingredients, embrace the cooking adventure, and treat yourself to this vibrant dish. You deserve it—and your taste buds will thank you for it!

Hi, I’m Clara!

I'm a food lover and a firm believer that anyone can learn to cook with a little curiosity and courage. My story with food didn’t begin in a tiny apartment with a two-burner stove and a stack of cookbooks from the local library. I was broke and desperate to make something anything that felt like home.

About Me