Celery Root and Potato Roesti with Lemon-Parsley Crème Fraîche

Name: Celery Root and Potato Roesti with Lemon-Parsley Crème Fraîche
Yield: Serves 2 to 3
Ingredients: 1/4 cup, crème fraîche; 3 tablespoons, minced fresh parsley; 2 1/2 teaspoons, grated lemon zest plus ½ teaspoon juice; , Salt and pepper; 1 pound, russet potatoes, peeled and shredded; 1 , celery root (14 ounces), peeled and shredded; 2 teaspoons, cornstarch; 4 tablespoons, unsalted butter

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Hugely popular in Switzerland, a roesti is a large golden-brown pancake of simply seasoned grated potatoes fried in butter.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES2 to 3

TIME1 hour, plus 30 minutes draining

Celery Root and Potato Roesti with Lemon-Parsley Crème Fraîche

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

We set out to master this recipe with a crunchy, crisp exterior encasing a tender, creamy interior. Wanting to produce cakes with plenty of hearty potatoes but with a decidedly fresh flavor, we swapped out some of the potatoes for celery ro...

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