Celery Root and Potato Roesti with Lemon-Parsley Crème Fraîche

Celery Root and Potato Roesti with Lemon-Parsley Crème Fraîche is a delightful Swiss-inspired dish that showcases the natural flavors of potatoes and celery root. Roesti is a traditional Swiss pancake made by grating potatoes, frying them in butter until golden-brown, and creating a crispy exterior with a creamy interior. In this recipe, we take it up a notch by adding celery root to bring a fresh and brighter flavor to the dish, while maintaining the traditional charm of roesti.

The secret to achieving a perfect roesti lies in eliminating excess moisture from the potatoes and celery root, which prevents the pancake from becoming gluey or undercooked. Salting the vegetables and then wringing them dry ensures a crisp and crunchy texture. Adding a touch of cornstarch helps bind the ingredients, resulting in a well-structured cake.

To elevate the dish further, we accompany the roesti with a tangy and aromatic Lemon-Parsley Crème Fraîche. This sauce beautifully complements the earthy flavors of the roesti, providing a refreshing and delightful contrast. Together, the roesti and the sauce create a harmonious combination of textures and flavors that will surely impress your taste buds.

SERVES 2 TO 3

INGREDIENTS:

• ¼ cup crème fraîche
• 3 tablespoons minced fresh parsley
• 2½ 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

INSTRUCTIONS:

1. In a bowl, combine crème fraîche, 1 tablespoon parsley, ½ teaspoon lemon zest, lemon juice, and ⅛ teaspoon salt. Cover the bowl and refrigerate the Lemon-Parsley Crème Fraîche until needed. Meanwhile, toss the shredded potatoes and celery root with ¾ teaspoon salt and let them drain in a colander for 30 minutes.
2. Working in three batches, wrap the potato mixture in a clean dish towel and wring tightly to squeeze out as much liquid as possible. Transfer the drained mixture to a large bowl. Add the remaining 2 tablespoons parsley, remaining 2 teaspoons lemon zest, cornstarch, and ¼ teaspoon pepper. Toss everything together to combine.
3. In a 10-inch nonstick skillet, melt 2 tablespoons of butter over medium-low heat. Add the potato-celery root mixture and spread it into an even layer. Cover and cook for 5 minutes. Uncover the skillet and, using a greased spatula, gently press the mixture to form a compact, round cake. Continue cooking, occasionally pressing on the cake, until the bottom is deep golden brown, which typically takes around 10 minutes.
4. Run the spatula around the edge of the pan and shake the pan to loosen the roesti. Slide the roesti onto a large plate. Melt the remaining 2 tablespoons of butter in the now-empty skillet. Invert the roesti onto a second plate, then slide it, browned side up, back into the skillet. Cook, occasionally pressing on the cake, until the bottom is well browned, about 15 minutes.
5. Transfer the roesti to a wire rack and let it cool for 5 minutes. Cut it into wedges and serve it with the prepared Lemon-Parsley Crème Fraîche sauce.

Flipping Potato Roesti:

• After browning the first side, run a spatula around the edge of the pan and gently shake the pan to loosen the roesti. Slide the roesti onto a large plate.
• Place a second plate face down over the roesti and invert the roesti onto the second plate, with the browned side facing up.
• Slide the roesti back into the pan, with the browned side facing up. Gently tuck the edges into the pan with the spatula.

VARIATION:

Beet and Potato Roesti with Orange-Chive Crème Fraîche:

Substitute chives for parsley, and orange zest and juice for lemon zest and juice. Additionally, use 1 pound of peeled and grated beets instead of celery root. The resulting Beet and Potato Roesti with Orange-Chive Crème Fraîche offers a sweeter, earthy flavor profile that pairs wonderfully with the tangy and aromatic sauce.

With its golden-brown crust and tender interior, Celery Root and Potato Roesti with Lemon-Parsley Crème Fraîche is a delightful dish that celebrates the simple yet delightful flavors of potatoes and celery root. Whether served as a comforting brunch or a satisfying side dish, this roesti variation will surely become a favorite in your kitchen. Enjoy the irresistible combination of textures and the zesty sauce that brings it all together!