Celery Root and Potato Roesti with Lemon and Parsley

Name: Celery Root and Potato Roesti with Lemon and Parsley
Yield: Serves 4 to 6
Ingredients: 5 tablespoons, unsalted butter; 1 pound, high-starch potatoes (such as russet, all-purpose, or Yukon gold), peeled, coarsely shredded, and patted dry; 1 pound, celery root, peeled and shredded; 2 teaspoons, grated lemon zest from 1 lemon; 2 tablespoons, minced fresh parsley leaves; 3/4 teaspoon, table salt; 1/4 teaspoon, ground black pepper

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Appears in Cook's Illustrated January/February 1995

For the best version of this classic Swiss potato pancake, use high-starch potatoes and pure butter--and don't bother to precook the potatoes.

SERVES4 to 6

TIME40 minutes

Celery Root and Potato Roesti with Lemon and Parsley

WHY THIS RECIPE WORKS

Most roesti recipes suggested starting with boiled potatoes, so we were surprised when we found that raw potatoes made the best roesti, a moist cake with a thick, crisp crust and a buttery, fresh potato flavor. As an added benefit, raw pota...

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