Celeriac and Kohlrabi rosti

Serves 4-6 as a side dish, 2-3 as a light lunch with salad

1 small celeriac (celery root)
1/2 kohlrabi
3 1/2 tbsp chickpea flour
Handful of parsley, stems and leaves, thinly sliced
1 egg, beaten
2 tbsp cold water
1 tsp sea salt
1 tsp cracked black peppercorns
Good quality grape seed oil, for sautéing

Scrub and peel the celeriac and peel the kohlrabi. Shred or grate coarsely. Add the chickpea flour, parsley leaves and stems, egg, water, and seasonings. Mix well.

Heat a good tablespoon of oil in a frying pan over medium-high heat. Drop tablespoons of this mixture into the hot oil and cook for 2-3 mins on each side, until browned and cooked through. Set aside in a warm oven until all the rösti are cooked (you may need to cook them in two batches).

Serve as a side dish or with a tomato-chili sauce as a snack or light lunch.

Why eat Celeriac and Kohlrabi:

Contain powerful cancer-fighting properties.  It is also high in dietary fibre and vitamins A and C.  It is helpful in cases of indigestion and is used to help with sugar imbalances such as seen in hypoglycemia and diabetes.

Quick Serving Ideas:

Kohlrabi is a highly versatile vegetable that can be consumed raw, stewed, stir-fried, steamed, and braised. It can be mashed with potatoes, cut into julienne strips in coleslaws and salads and the bulb can be roasted or boiled and added to hot dishes such as stews, and soups. It can also substitute in recipes calling for radishes.