Celeriac Rösti with Harissa Yogurt

The smell of celeriac frying in olive oil is oddly comforting, earthy and sweet all at once. I stumbled on this combination one Saturday morning when I had half a celeriac left over from a soup experiment and no idea what to do with it. Grating it into rösti felt like a gamble, but the moment those golden edges crisped up in the pan, I knew I was onto something. The harissa yogurt came later, a happy accident when I dolloped too much spice into my usual yogurt and decided to lean into it. Now it's the thing I crave when I want something filling but not heavy, something that feels like a proper meal without the fuss.

I made these for a friend who swore she hated celeriac, mostly because she'd only ever had it boiled to mush. Watching her face change after the first bite, that mix of surprise and relief, was worth the effort of grating all those vegetables by hand. We sat at the kitchen counter with our plates balanced on our knees, runny yolks mixing with the spiced yogurt, and she asked for the recipe before she'd even finished eating. It became my go-to for brunch guests after that, the dish I'd pull out when I wanted to feed people something memorable without spending all morning in the kitchen.

Ingredients

• Celeriac: This knobbly root vegetable turns surprisingly sweet and nutty when fried, and its texture holds up better than potato alone, giving the rösti structure without falling apart.
• Potatoes: They add starch and help bind everything together, plus they crisp beautifully when you squeeze out enough moisture first.
• Onion: Finely grated onion melts into the mixture and adds a subtle sharpness that balances the earthiness of the celeriac.
• Fresh parsley: It brings a bright, grassy note that keeps the rösti from feeling too heavy or one-dimensional.
• Plain flour: Just enough to hold the mixture together without making it gluey, and you can swap it for gluten-free flour without any loss of texture.
• Egg: The binder that makes everything stick, plus it adds richness to the mixture itself.
• Olive oil: Use a good one for frying because you'll taste it in the finished rösti, and it doesn't burn as easily as butter.
• Greek yogurt: Thick and tangy, it's the perfect base for the harissa and cools down the heat just enough.
• Harissa paste: This North African chili paste has depth and complexity, smoky and spicy without being aggressive.
• Lemon juice: A little acidity brightens the yogurt and makes the whole thing taste fresher.
• Eggs for frying: The runny yolk acts like a sauce, so don't overcook them unless you really prefer them firm.
• Butter for frying eggs: It adds a nutty richness, though olive oil works just as well if you're keeping things dairy-light.

Instructions

Squeeze out the moisture:

Place your grated celeriac and potato in a clean kitchen towel and twist it hard over the sink until no more liquid drips out. This step is not optional, soggy rösti will never crisp up no matter how long you fry them.

Mix the rösti base:

In a large bowl, combine the squeezed-out vegetables with the grated onion, chopped parsley, flour, egg, salt, and pepper, stirring until everything is evenly distributed. The mixture should hold together when you press it but still feel loose and shaggy.

Fry the rösti:

Heat half the olive oil in a non-stick pan over medium heat, then scoop heaped tablespoons of the mixture into the pan and flatten them gently with the back of a spoon. Fry for four to five minutes per side until deeply golden and crisp, working in batches and adding more oil as needed.

Keep them warm:

Transfer the cooked rösti to a plate lined with paper towels to drain off excess oil, then keep them warm in a low oven while you finish the rest. They'll stay crispy for a good twenty minutes this way.

Make the harissa yogurt:

In a small bowl, stir together the Greek yogurt, harissa paste, lemon juice, and a pinch of salt until smooth. Taste it and adjust the heat or tang to your liking.

Fry the eggs:

Heat butter or oil in a clean pan over medium heat, crack in the eggs, and fry them until the whites are set but the yolks are still runny. Season them with salt and pepper right in the pan.

Plate and serve:

Arrange the rösti on plates, spoon a generous dollop of harissa yogurt over each one, and top with a fried egg. Scatter extra parsley over everything and serve with lemon wedges on the side.

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There was a morning last spring when I made these for myself after a long week, no guests, no occasion, just me and a quiet kitchen. I sat by the window with my plate, the sun warming the table, and realized this dish had become something I made not just to impress people but because it made me feel cared for. The balance of textures, the way the heat and cool play off each other, it all felt like a small act of kindness toward myself. Sometimes that's what a good recipe does, it stops being just food and starts being a ritual.

Getting the Texture Just Right

The secret to crispy rösti is in the moisture control and the heat management. After you've squeezed out the liquid, let the grated vegetables sit in the bowl for a minute, then give them one more squeeze if you see any water pooling at the bottom. Use a pan that's genuinely non-stick or well-seasoned, and resist the urge to press down on the rösti while they cook, that just squeezes out the oil and makes them dense. If you want extra crunch, a tablespoon of cornmeal mixed into the batter adds a subtle graininess that crisps up beautifully.

Adjusting the Heat Level

Harissa paste varies wildly in heat depending on the brand, so start with one tablespoon and taste before adding more. If you accidentally make it too spicy, stir in an extra spoonful of yogurt and a squeeze of lemon to mellow it out. For a completely different flavor, swap the harissa for sriracha or a smoky chipotle paste, both work surprisingly well with the sweetness of the celeriac. Some mornings I skip the spice altogether and just mix the yogurt with fresh herbs and garlic for a gentler version.

Serving Suggestions and Variations

These rösti are filling enough to be a meal on their own, but they also play nicely with a simple green salad dressed in lemon and olive oil. I've served them alongside roasted tomatoes and sautéed spinach for a more substantial brunch spread, and they held their own beautifully. If you're feeling adventurous, try using sweet potatoes instead of regular ones for a slightly sweeter, more colorful version, though you'll need to squeeze them even harder because they hold more water.

• Add smoked salmon and dill instead of the fried egg for a Scandinavian twist.
• Top with sautéed mushrooms and a drizzle of truffle oil for an earthy, luxurious version.
• Make mini rösti using a tablespoon of mixture each, perfect for serving as appetizers at a party.

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This dish has a way of making ordinary mornings feel a little more special, and that's worth something. I hope it finds a place in your kitchen the way it has in mine.

Common Recipe Questions

→ How do I prevent the rösti from being soggy?

After grating the celeriac and potatoes, place them in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is crucial for achieving that signature crispy texture and golden exterior.

→ Can I prepare the rösti mixture in advance?

While you can prepare the ingredients ahead, it's best to form and cook the rösti just before serving to maintain optimal crispiness. If preparing ahead, store the mixture in an airtight container and cook within 2-3 hours.

→ What's the ideal doneness for the fried eggs?

This depends on personal preference. For runny yolks that add richness to the rösti, cook over medium heat for 3-4 minutes. For fully set yolks, cook for 5-6 minutes. Medium-cooked yolks provide an ideal balance between creamy and firm.

→ Can I make the harissa yogurt spicier or milder?

Absolutely. Start with 1 tablespoon of harissa paste and adjust to your heat preference, adding more for extra kick or reducing for a milder version. Lemon juice helps balance the spice, so adjust both elements together for best results.

→ What oil works best for frying the rösti?

Olive oil is ideal for its flavor profile that complements the European style of this dish. However, vegetable or sunflower oil also work well. Avoid coconut oil as it may overpower the delicate celeriac flavor. Ensure the oil is hot enough to create a golden crust.

→ Are there good substitutes for harissa paste?

Sriracha offers a different but equally delicious chili flavor profile. Alternatively, try smoked paprika mixed with cayenne pepper, or a dollop of your favorite chili paste. Adjust quantities based on heat preference and ensure it complements the yogurt base.