Root Veggie Rosti

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 the frying 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!