Branding imagery: field of green grass


West Country Celeriac Rosti

A classic crispy potato and celeriac dish served with forest mushrooms drizzled with a rich West Country Farmhouse Cheddar, sherry, cream and wholegrain mustard sauce - the perfect repast after a walk in the country.

Serves: 4
Preparation time: 20-30 minutes
Cooking time: 30 minutes


1 medium celeriac, peeled and cut into 4
500g whole peeled potatoes
Oil and butter for frying 

200g Westcombe Dairy mature Cheddar
A knob of butter
2 tablespoons olive oil
1 small onion chopped
2 cloves of garlic chopped
Small glass of sherry
1 pint double cream
1 tablespoon wholegrain mustard
A pinch of salt and pepper
1 small bunch of flat leaf parsley chopped

500g forest mushrooms trimmed down to preferred size
A knob of butter
2 tablespoons of olive oil
A pinch of salt and pepper
Half a lemon



1. Place celeriac and potatoes into salted water then bring to the boil, then turn off and set aside for ten minutes
2. Grate celeriac and potatoes add some pepper and more salt if needed, then shape into 4 even sized balls, flatten slightly in the palm of your hand and set aside
3. Heat butter and oil in a saucepan, add onions, garlic and sweat for 5 minutes until soft.
4. Add sherry and reduce by half
5. Add cream and reduce by half
6. Add salt and pepper to taste
7. Add wholegrain mustard
8. Remove from heat and set aside
9. Fry mushrooms until golden brown
10. Season with salt and pepper
11. Add lemon juice
12. Place into your cream sauce
13. Fry your rosti on both sides until golden brown about 5 - 7mins each side
14. In the meantime bring sauce back to the heat and add cheese and most of the parsley
15. Place rosti on a plate and spoon over sauce sprinkle with parsley and pepper then serve