Smoky Harissa Beans with Celeriac and Potato Rostis (Edit recipe)

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This heartywholesome dish combines the smoky, spiced flavors of harissa beans with the crispy, golden goodness of celeriac potato rostis.Packed with plant-based protein, fiber & a variety of essential vitamins, this meal is as nutritious as it is delicious.Celeriac & potatoes provide a boost of potassium & antioxidants, while the beans and vegetables offer a mix of protein gut-friendly fiber. The smoky harissa beans deliver a bold,warming flavor,perfectly balanced by the light crispness of the rostis. It’s a comforting, well-rounded dish that’s ideal for any occasion

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

23

Serves: 3-4

Ingredients

Rosti's

500 grams Potatoes, White, peeled
500 grams Celeriac (Celery Root), peeled
4 - 6 whole Onion, Spring, trimmed and finely sliced
1 - 2 Tbsp Extra Virgin Olive Oil
2 tsp Sea Salt
1 tsp Black Peppercorns, Ground Fresh

smokey harissa beans

2 tsp Cumin, Ground
2 tsp Smoked Paprika
1 whole Onion, peeled and finely diced
2 cloves Garlic, minced
1 whole Carrots, peeled and finely diced
1 whole Celery, trimmed and finely diced
1 whole Red Bell Pepper, trimmed and diced
400 grams Diced Tomatoes
700 grams White Beans
150 - 200 ml Vegetable Stock
1 tsp Balsamic Vinegar
1 Tbsp Harissa Paste
0.75 tsp Sea Salt

to serve

1 bunch Parsley, Flat Leaf, or fresh basil or coriander

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Rostis: Chop the potatoes and celeriac into large chunks. Place them in a large pan, cover with water, and season with 1 tsp of sea salt. Bring to a boil, then cover and cook for 5 minutes. Drain and allow to cool.
Once cool, grate the potatoes and celeriac into a large mixing bowl. Add the sliced spring onions, season with salt and pepper, and mix until well combined.
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Use a cookie cutter to shape the rostis,, loosely pack the mixture inside, press down gently, and smooth the edges. Carefully remove the cutter and brush the rosti with a little olive oil, repeat with the remaining mixture.
Bake for 25 minutes, then flip the rostis, brushing the rostis with a little extra oil. Bake for an additional 15-20 minutes until golden and crisp.
For the Smoky Harissa Beans: Heat 1 tbsp olive oil in a pan over medium-low heat. Sauté the diced onion and carrot for 5 minutes, stirring frequently.
Add the celery and red pepper, then stir in the minced garlic, cumin, smoked paprika, and a pinch of rock salt. Cook for 2 minutes until fragrant.
Stir in the chopped tomatoes, white beans, balsamic vinegar and vegetable stock.. Bring to a boil, then reduce to a simmer and cover. Cook for 10 minutes.
Remove the lid and stir in the harissa paste. Adjust seasoning to taste.
To Serve:Plate the crispy rostis piled on top of the smoky harissa beans. Enjoy as-is or garnish with fresh herbs for added freshness.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	472
Fat:	9 g
Carbohydrates:	144 g
Protein:	48 g
Cholesterol:	0 g
Sodium:	2557 mg
Fiber:	44 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated for total recipe.