Vegetable Rosti
Traiditonal rosti are usually made from grated potatoes, here I am using the same method but celebretaing Autumnal vegetables. My families favourite combination is carrot, parsnip and potato. You can however use other root vegetables, just follow the same steps. These are best served warm with apple sauce and sour cream, or creme fraiche, as accompniments. They also work beautifully served with some smoked salmon, or even as part of a cooked breakfast.
ingredients
1 medium potato, wash, peel and grate
1 large carrot, wash, peel and grate
1 medium parsnip, wash, peel and grate
2 small free range eggs
3 tablespoons flour
1/2 teaspoon mustard (optional)
olive oil for cooking
serve with apple sauce
2 apples
2 tablespoons water
1 knob of butter
serve with sour cream, or creme fraiche
method
Preheat the oven to 180C fan. Grate all the vegtables into a bowl and combine with egg, flour and mustard (if using). Shape into mini patties, using a tablespoon so they are the same size.
Heat a little olive oil in a pan and cook for 2-3 mins a side, they should be golden and beginning to crisp at the edges. Transfer to a lined baking tray and repeat. Cook in the oven for 10-12 mins, until cooked through.
Whilst the roost are in the oven you can start to prep the apple sauce. Peel and core two apples, then thinly slice. Add to a pan with a couple of tablespoons of water. Cook until the apple collapses (5-8 mins), then mash and add a knob of butter.
After 10-12 mins the rosti should be ready, remove and drain on kitchen paper. Serve the rosti warm, with apple sauce on the side.