Root Veggie Rosti – Runner Up Recipe

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!

Serves:  2

Prep time: 15 minutes

Cooking time: 15 minutes 

Equipment

• Copper Tri-ply 24cm Frying Pan
• Mixing bowl
• Baking tray

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

Cooking 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!