The Organic Pantry

100gm potatoes

100gm celeriac

50gm cooking apples

50gm butter

30ml/2tbsp oil

Salt and pepper 

Grate the potato and place in a cloth.  Squeeze out the juices.  Peel and grate the celeriac and apple and mix together with the potato.  Heat the butter and oil in a non-stick frying pan and rosti mix and press down firmly.  Season well and keep pressing down so that the strands form a pancake or rosti.  Cook over a medium heat for 10 minutes.  Melt the remaining butter on top of the rosti.  Turn over with a spatula and cook the other side until well browned.  The rosti will keep when cooked  through on a low heat for 20 minutes.  Cut into portions and serve.