Preparation

15 minutes

Cooking

45 minutes to an hour, or til beautifully browned.

Portions

Four to six

Chef says

The celeriac offers a simple twist on this traditional dish from Switzerland, served here with a yogurt and chive dip.

Tips

When you think you have squeezed enough moisture out of the potatoes, squeeze out a little bit more.

By Karen, Walden Local Food

Ingredients

2 medium sized potatoes

1 small celeriac

1 small onion

1 tablespoon of plain flour

2 tablespoons of vegetable oil

50g butter

Salt and pepper to season

Method

1. Preheat oven to 180°C.
2. Peel and roughly chop the onion.
3. Peel the potatoes and celeriac, and coarsely grate.
4. Pop the potatoes in the centre of a tea towel. Twist the tea towel to squeeze as much moisture as possible.
5. Mixed the potatoes, celeriac, chopped onion, flour, salt and pepper together.
6. Now, spread the oil and butter over the bottom of either an ovenproof frying pan or dish.
7. Add the potato mix and push down firmly with the back of a metal spoon. Into the oven it goes.
8. When the first side is nicely browned and holding together, turn and cook the other side.
9. Cut into wedges or slices to serve.