PREPARATION:

Root Vegetable Rosti:

1. Wash and peel the potatoes, celery root and parsnips. Use a box grater to grate the vegetables and set aside in a large bowl. Season with salt and pepper and drizzle with olive oil. Stir to blend.
2. Set a 10-inch, non-stick saute pan over medium-low heat or if you have one, use a griddle. Add 1 tablespoon of the butter and 1?2 tablespoon of the vegetable oil to the sauté pan. Once the butter stops foaming, lay the potatoes in the pan and press to form an even cake. Cook the potatoes undisturbed until well caramelized, about 10 to 12 minutes. Place a large plate over the sauté pan and flip the potato cake onto the plate. Place the remaining vegetable oil and the butter into the pan. Again, once it stops foaming, slide the potato cake back into the pan with the cooked side facing up. Continue to cook the rosti until well caramelized and browned on the second side, about 10 to 12 minutes.
3. Remove the pan from the heat and slide the rosti onto a cutting board. Slice the rosti into 4 servings and serve on the side with the salmon.

Chive Crema:

1. To a medium sized bowl, add all ingredients and whisk to combine. Serve with Root Vegetable Rosti.

   This recipe was featured on the Sweet Tooth Episode of Emeril Green.