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Celeriac and Potato Rostis

These celeriac and potato rostis make a superb side dish or vegetarian canapé for special occasions and dinner parties. We makes these on our canapés evening class and love to serve them as bite sized party food on top of griddled sourdough rounds and topped with caper berries and blue cheese. 

Celeriac and Potato Rostis 

Dietary: Vegan, Wheat Free

Makes: 12 4cm rostis


  • 1 small celeriac (300g peeled weight) 
  • 1 medium potato (300g peeled weight) 
  • 1 finely sliced shallot 
  • A little grated nutmeg 
  • 1 tbsp wholegrain mustard 
  • A squeeze of lemon juice 
  • Salt and freshly ground pepper 

To serve as a canapé:

  • 3 slices of tasty bread 
  • Caper Tartare to finish
  • Caper berries or chopped olives to finish
  • Sunflower oil to fry  
  • Optional: cube of cheese


  1. Peel and grate the potato and celeriac, add the sliced shallot. Mix together and then place in a very clean tea towel. Squeeze out any excess liquid. 
  2. Add the nutmeg, mustard and lemon and season the vegetables to taste. Return to the tea towel and squeeze again. 
  3. Form the celeriac and potato into small, round, flat rosti, about 1 cm thick and 4cm wide. Squash them together well or, if you like, you can form them in a circular pastry cutter. 
  4. Heat a little sunflower oil and heat it gently on a low heat. When the oil is hot add the rostis carefully and leave still for about 5 minutes. 
  5. When the rostis are golden on one side carefully turn them over and cook for a further 5 minutes on the other side, pushing down with a spatula. 
  6. When the rostis are cooked they can be kept warm or reheated before serving.


  • To serve griddle a slice or good quality bread (granary, sourdough or rustic white) and cut into circles the same size as the rostis (using the same cutter). Carefully spoon a small teaspoon of the caper tartare and finish with a caper berry placed on top. 
  • The Rostis are also great topped with a cube of strong blue cheese.

Celeriac & Potato Rostis Recipe

Image Credit: Rob Wicks