Recipe: Root Veg Rosti with Creme Fraiche Dip

Start by peeling and grating 2 parsnips2 carrots and 1 medium potato. Use the food processor for ease if you have one. I used about 750g prepared veg. Put the grated veg into a large bowl, add 100g of plain flour and 2 lightly beaten eggs. Give everything a good mix then stir in a tablespoon of chopped rosemary and season with salt and pepper. Now the messy bit! Using your hands form the mixture into patty shapes squeezing firmly so they stay together whist cooking. Wetting your hands will help! You should get 8-19 rosti. Place on a lightly floured baking sheet . To cook put a little butter and a splash of oil into the frying pain over a medium heat. Carefully put 3 or 4 of the rosti into the frying pan and cook for 3-5 minutes on each side. Then transfer to a baking sheet while you fry the rest. Once they are all golden brown transfer the baking sheet with your rosti to a preheated until cooked through. To make the dip mix 125g creme fraiche with some chopped chives, a squeeze of lemon and a few twists of black pepper.

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