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Celeriac and kohlrabi rösti

Prep time
20 mins
Entrée | Side dishes | Vegetables
Special Diets
Food Allergies

Adapted from Edible Adventures, Paris, Nice and Beyond:


A delicious way to enjoy celeriac and kohlrabi! Serves 4-6 as a side dish, 2-3 as a light lunch with salad


1 celeriac (small, scrubbed, peeled and coarsely shredded)
1⁄2 kohlrabi (peeled and coarsely shredded)
3 1⁄2 Tchickpea flour
  parsley (a handful, including stems and leaves, thinly sliced)
1 egg (beaten)
2 Tcold water
1 tsea salt
1 tblack peppercorns (cracked)
  high quality oil (for frying, grapeseed recommended)


1.) Toss shredded celeriac and kohlrabi with the chickpea flour, sliced parsley, beaten egg, water and seasonings. Be sure to use some stems with your parsley, to help give the patty a good structure.

2.) Process this mixture in a food processor until the contents are fairly evenly mixed. If you don’t have a food processor, mix with hands until well mixed.

3.) Heat 1 T. of oil in a skillet over medium high heat. When oil is hot, drop generous tablespoons of celeriac-kohlrabi mixture into the pan. Cook 2-3 minutes on each side, until browned and cooked through.

4.) Set aside on paper towel to soak up excess oil. Place on plate in warm over until all the rosti are cooked.

5.) Serve alongside a salad or with a tomato-chili sauce. Enjoy!