Celery Root and Potato Roesti with Lemon and Parsley

Name: Celery Root and Potato Roesti with Lemon and Parsley
Ingredients: 5 tablespoons, unsalted butter; 1 pound, high-starch potatoes (such as russet, all-purpose, or Yukon gold), peeled, coarsely shredded, and patted dry; 1 pound, celery root, peeled and shredded; 2 teaspoons, grated lemon zest from 1 lemon; 2 tablespoons, minced fresh parsley leaves; 3/4 teaspoon, table salt; 1/4 teaspoon, ground black pepper

Side Dishes
Potatoes
Vegetables
Vegetarian

Appears in Cook's Illustrated January/February 1995

For the best version of this classic Swiss potato pancake, use high-starch potatoes and pure butter--and don't bother to precook the potatoes.

SERVES 4 to 6

TIME 40 minutes

Celery Root and Potato Roesti with Lemon and Parsley

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