Root Veggie Rosti Competition Winner

Root Veggie Rosti – Runner Up Recipe

  • 14th November 2016
  • Recipes
  • 0 Comments
  • Proware

Here is another great recipe from one of the runners-up in our Autumn recipe competition, Michelle, with her Autumnal version of the breakfast Rosti!

This is why this is Michelle’s favourite recipe:

We LOVE a good hearty breakfast. Anything warm and comforting on a cool Autumn morning. It starts your day off well and gives you a spring in your step whilst being healthy!

Root Veggie Rosti

Serves:  2

Prep time: 15 minutes

Cooking time: 15 minutes 

Ingredients

For the rostis:

  • 2 parsnips, peeled and grated
  • 2 carrots, peeled and grated
  • 1 potato, peeled and grated
  • 1 small, red onion, diced
  • Fresh parsley, handful, chopped
  • 1 teaspoon Dijon mustard
  • 2 eggs
  • 2 tablespoons white gluten-free flour
  • Salt and pepper
  • Olive oil or butter for cooking

For the accompaniment:

  • Cherry tomatoes, handful
  • Balsamic vinegar, splash
  • Spinach, handful
  • 1 egg

Equipment

Method

  1. Preheat oven to 200°C/400°F.
  2. Place all ingredients in a bowl and mix together.
  3. Heat a pan and add the olive oil or butter.
  4. Put heaped spoonfuls of the mixture into the pan and pat down to form a nice patty, cook for about 2 minutes until brown, flip and repeat on the other side.
  5. When both sides are browned place on a baking tray and put in the oven for about 5 minutes while you prepare the accompaniments.
  6. While waiting for the rostis to cook, place the cherry tomatoes in the pan and cook for a couple of minutes until they start to blister.
  7. Add a splash of balsamic vinegar, turn off the heat and add the spinach.
  8. Prepare the poached egg and then serve with the rostis and cherry tomatoes. Heaven!

Proware

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