Too much going on, writing, writing, writing and teaching…. too much to do and not enough time.
This past week we have been mainly eating celeriac from the hugelkultur (and obviously white sprouting broccoli as it just keeps on coming) …..
We’ve eaten it as remoulade with sausages and roasted anya potatoes and as rosti.
The rosti are very good, I imagine we will eat it again this week. We had it with a poached duck egg, home-made gravad lax and the broccoli.
Celeriac Rosti: celeriac, eggs, flour, seasoning
Grate the celeriac. Mix with a couple of tbs of flour and one or two eggs. Fry in a pan with some hot oil in. Eat.