Serves 8 / Prep time: 15 minutes / Cook time: 15 minutes
Celeriac has a parsley-like flavor and fresh scent under its gnarled skin. This root vegetable is a good source of phosphorus, potassium, fiber, iron, and vitamin C. It is also very low in calories, about 40 calories per cup.
8 bacon slices, chopped
1 cup shredded acorn squash
1 cup shredded raw celeriac
2 tablespoons grated or shredded Parmesan cheese
2 teaspoons minced garlic
1 teaspoon chopped fresh thyme
Freshly ground black pepper
2 tablespoons butter
Sea salt
1. In a large skillet over medium-high heat, cook the bacon until crispy,
about 5 minutes.
2. While the bacon is cooking, in a large bowl, mix together the squash,
celeriac, Parmesan cheese, garlic, and thyme. Season the mixture generously with salt and pepper, and set aside.
3. Remove the cooked bacon with a slotted spoon to the rosti mixture and stir to incorporate.
4. Remove all but 2 tablespoons of bacon fat from the skillet and add
the butter.
5. Reduce the heat to medium-low and transfer the rosti mixture to the skillet and spread it out evenly to form a large round patty about 1 inch thick.
6. Cook until the bottom of the rosti is golden brown and crisp, about
5 minutes.
7. Flip the rosti over and cook until the other side is crispy and the middle is cooked through, about 5 minutes more.
8. Remove the skillet from the heat and cut the rosti into 8 pieces.
9. Serve.
PAIRS WELL WITH
Rosti is great with comfort food. Serve with Turkey Meatloaf
(page 88) or Lamb Leg with Sun-Dried Tomato Pesto (page 97).
PER SERVING
Calories: 171; Fat: 15g; Protein: 5g; Carbs: 3g; Fiber: 0g;
Net Carbs: 3g; Fat 81%/Protein 12%/Carbs 7%