500 g Celeriac, close to preperation peeled and roughly cut
150 g Sweet potato, cleaned and roughly cut
1 onion, roughly cut
1 clove garlic
60 g flour
salt and peper to taste
2 tl finely chopped rosemary
Ranieri OliveOil to bake with
Cut the Celeriac, Sweet potato and onion fine in with aid of a kitchenmachine. Whisk the eggs in a bowl and add the celeriac mixture. Squeeze the garlic in and add the flour. Add salt, peper and rosemary and mix everything together.
Bake the rösti in portion. Heat the Oil in a fryingpan, put heaps of ca 2 tablespoons of the dough in the pan and press slighty. Bake goldenbrown on both sides.