Giant celeriac and herb rosti with avocado
A comforting rosti made from grated apple, red onion and celeriac, topped with creamy avocado and a herby dressing. Celeriac can help to reduce levels of the stress hormone cortisol and is high in phosphorus, which benefits the nervous system.
1 red onion
Large handful of flatleaf parsley
Medium handful of fresh dill
1½ tbsp oil
2 tbsp red wine vinegar
240g chickpeas (drained)
6 tbsp chickpea flour
1 tbsp wholegrain mustard
2 tsp sunflower seeds
Slice or peel the skin from the celeriac and cut into quarters. Remove the skin from the onion and cut in half. Cut the apple into quarters and remove the core but leave the skin on.
To make the herb dressing; finely chop the parsley and dill leaves. In a bowl, mix the chopped herbs with ¼ tbsp olive oil and the red wine vinegar.
Grate the celeriac, red onion and apple and place in a sieve. Squeeze out any excess liquid. Heat a large frying pan with ¼ tbsp oil on a medium heat and fry the celeriac, onion and apple mix for 2 minutes until softened. Drain the chickpeas and crush with a potato masher. Place in the bowl with the celeriac mix. Mix together the chickpea flour, wholegrain mustard, half of the herb dressing and season.
On a large plate, form half the mix into a round shape, 2cm thick, to make the rosti. Heat the same frying pan with ½ tbsp oil on a medium heat. Slide the rosti into the pan carefully to keep its shape. Cook for 3 minutes until turning golden. Carefully place a large plate on top of the frying pan and flip so the rosti falls on the plate. Then slide the rosti back into the pan and cook for a further 3 minutes on the other side. Carefully remove from the pan and repeat with the remaining mix.
Meanwhile, peel and stone the avocado and slice thinly.
Place the giant rostis on two warm plates, top with the avocado slices, drizzle over the remaining herb dressing and sprinkle over the sunflower seeds.
Recipe from Mindful Chef (mindfulchef.com)