Celery Root Hash Browns

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Celery Root Hash Browns
Don't let the imperfect appearance of celery root keep you from enjoying its pleasantly earthy flavor. Just slice off the skin with a knife and use as you would most other root vegetables. These hash browns make a great side dish or addition to Sunday brunch.
celeriac, celery root, hash browns
Course Side dish
Cuisine Dairy-free, Fall, Winter
Prep Time 10 minutes
Cook Time 10 minutes
Servings
medium hash browns
Ingredients
  • 1 medium celery root
  • 1 1/2 tsp dried tarragon
  • 1 egg
  • 2 tbsp flour
  • 1/4 tsp salt
  • freshly ground black pepper to taste
  • 2 tbsp olive oil more as needed
  • apple sauce for serving
Course Side dish
Cuisine Dairy-free, Fall, Winter
Prep Time 10 minutes
Cook Time 10 minutes
Servings
medium hash browns
Ingredients
  • 1 medium celery root
  • 1 1/2 tsp dried tarragon
  • 1 egg
  • 2 tbsp flour
  • 1/4 tsp salt
  • freshly ground black pepper to taste
  • 2 tbsp olive oil more as needed
  • apple sauce for serving
celeriac, celery root, hash browns
Instructions
  1. Use a sharp knife to trim the skin off the celery root. A knife works better than a peeler. Don't worry if you trim off some of the flesh.
  2. Grate the root with a handheld grater or your food processor. You should have about 2 cups afterward.
  3. In a bowl, stir the grated celery root with the tarragon, egg, flour, salt and pepper.
  4. Heat a skillet over medium high heat. While the pan heats, shape the batter into four portions, flattening and shaping with your hands.
  5. Place the hash browns into the pan all at once or in batches, depending on the size of your pan. Cook until browned, about 4 minutes, before flipping and cooking the second side, about another 4 minutes. It's better to cook these gently over a lower heat or you can risk browning the outside before the inside is cooked.
  6. Serve warm, topped with applesauce, yogurt, ketchup or other condiment.
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