Grate the potato and place in a cloth. Squeeze out the juices. Peel the celeriac and grate. Peel the apple and grate. Mix the grated apple, potato and celeriac together.
Heat 30g/1oz butter and 1 tbsp oil in a non-stick frying pan. When the oil and butter mixture is sizzling put in the potato, apple and celeriac and press down firmly. Season well and keep pressing down so that the strands form a pancake or rosti. Cook over a medium heat for 10 minutes.
Melt the remaining 25g/1oz butter on top of the rosti. Turn over with a spatula or by inverting on a plate in the pan and cook the other side until well browned. The rosti will keep when cooked through on a low heat for 20 minutes. Cut into portions and serve.
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