Contributed by from the Great Greens Cookbook

Ingredients

2 cups potatoes, grated
2 oz butter or oil
sea salt and pepper
1 cup carrots, grated
1 cup celeriac, grated (or turnip)*

*Substitute turnips or another tuber/root if celeriac is unavailable.

Instructions

Mix vegetables, and season with salt and pepper. Heat butter/oil in a large frying pan until it bubbles. Pack grated vegetables into pan. Lower heat and press down firmly with a spatula. Cover with a lid and cook at low heat for 45 minutes. Invert onto a large, warmed plate and cut into wedges.

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