INSIDE : Learn how to cook a delicious Celery Root + Potato Rosti from Martha Stewart’s Vegetables book. It tastes like a hash brown but with a lovely mild celery/parsley taste!
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Earlier this month, Martha Stewart released her newest cookbook, entitled “Vegetables”. I was beyond thrilled to receive a signed copy and giggled with glee when it arrived at my doorstep!
In this gorgeous Vegetables book, she shares a wealth of information for the every day cook on the topic of vegetables. The book is broken into chapters by bulbs, roots, tubers, leaves, shoots, kernels, pods, stalks + stems, greens, flowers + bulbs and fruits.
Vegetables styled on Martha Stewart Macy’s Luncheon Plates + Buffet Dinnerware Plates.
Each chapter then shares a history on that section of vegetables and the basics for seasons, buying, storing, notable varieties, etc… I was fascinated with all the information shared for each type of vegetable. With 150 recipes you will see veggies that are familiar and many that are new!
I wanted to try a recipe that combined both familiar and new, so I choose to make a Celery Root + Potato Rosti.
Looking for more creative Martha Stewart projects? Check out the 20+ crafts I’ve made using her amazing supplies!
What ingredients do you need to make a Celery Root and Potato Rosti?
Yukon Gold Potatoes
Extra Virgin Olive Oil
A potato rosti is started on the stove in a cast iron skillet and then finished in the oven. It took me a little over an hour to make.
This dish reminded me of a much more tasty hash brown. I can’t recall having celery root before, but it was fairly easy to find in the grocery and it added a lovely mild celery/parsley taste.
Note: I halved the salt amount stated in the cookbook and it seemed to be perfect.
Interested in some other great books, you might want to check out these below or shop my favorite books here.
Painted Nature : A Book that takes it’s time
And if you are interested, you can check out all my past gift guides here!