Low Carb Celeriac, Bacon & Parmesan Rosti
This is a delicious, crispy low carb pancake that makes a wonderful side dish to any meal, including breakfast! You can customize the flavors with other add-ins too!
This is a delicious, crispy low carb pancake that makes a wonderful side dish to any meal, including breakfast! You can customize the flavors with other add-ins too!
- Carbohydrate 0.510769374974898 g
- Cholesterol 18.0015625077198 mg
- Fat 7.78474520937404 g
- Fiber 0.0903312483204563 g
- Protein 1.35415375050311 g
- Saturated Fat 4.34250850154428 g
- Serving Size 1 1 servings (1/2 each) (13g)
- Sodium 391.479566703924 mg
- Sugar 0.420438126654442 g
- Trans Fat 0.490781791811181 g
- Calories 76 calories
Step-by-step
- In a 12-14 inch saute pan, fry the bacon in olive oil and butter until mostly crisp.
- Meanwhile combine the shredded celeriac, parsley, Parmesan cheese, salt, pepper, and garlic powder and mix well.
- Add the celeriac mixture to the pan with the cooked bacon in it and stir well.
- With the back of a large spoon, press the mixture into the bottom of the pan to form a round cake.
- Cook on low-medium heat for about 5 minutes or until the bottom is dark golden brown and crisp, and the top is softened.
- Carefully place a serving plate over your pan and flip the cake onto it crispy side up.
- Serve hot garnished with more parsley if desired.
Is the bottom actually browning or just burning? When cooking root vegetable cakes, managing moisture is critical because celeriac releases water as it heats, which easily prevents crust formation. Squeezing excess moisture from the shredded root using a clean dish towel accelerates starch contact with the hot pan surface. Using a heavy twelve to fourteen-inch skillet ensures even heat distribution across the wide pancake base, though a well-seasoned ten-inch cast iron pan functions adequately if the mixture is pressed slightly thicker.
Reading Visual and Auditory Cues for Doneness
Determining when to flip a potato-free rosti relies on physics rather than a timer. Watch the edges of the round cake pull slightly away from the pan sides after about five minutes over low-medium heat. Listen for the aggressive sizzle to quiet down to a steady, gentle bubble as the internal moisture evaporates. A dark golden brown color on the bottom signals that the Parmesan and natural starches have caramelized sufficiently to hold the structure together during the inversion process.
- If the center sticks during flipping, the pan lacked enough fat or the heat was too high.
- If the rosti falls apart, press the shredded pieces more firmly into the initial layer before the bottom sets.
