• Clare McElhatton

Root Veg Rosti


Carrot & Potato rosti with baked fava beans and greens


· Any root veg- carrots, parsnips, celeriac

· Potato

· Salt

· Pepper

· Oil


GLUTEN FREE/VEGAN


1. Any root veg can be used but carrot and potato are good mix.

2. The quantities should be equal parts root veg to potato. E.g. 200g carrots and 200g of potato. Or 100g parsnip, 100g carrot and 200g potato. A rough guide is one medium potato and carrot per person.

3. Peel the vegetables (and top and tail carrots etc.) and place in a pan of cold water (salt can be added to the water-optional)

4. Bring the water to a boil. Cook the vegetables for a short while, just enough to soften them slightly but not completely. The smell will change slightly to a ‘cooked’ smell.

5. If the vegetables are cooking at different rates, just remove softened veg first.

6. Once everything is just soft, drain and leave to cool.

7. Pre-heat the oven to 180°C

8. Once the vegetables are cool enough to handle, grate the carrots (or other root veg) by hand.

9. Then grate the potatoes. Cooking the potatoes will release some starches and the grated potato will be slightly sticky.

10. Mix the grated vegetables together using your hands or a spoon. The starch from the potatoes will bind the mixture together.

11. Season the mixture with salt and pepper, it’s good to taste at this stage to make sure there is enough seasoning.

12. Mix in a little bit of oil, how much will depend on how much veg has been cooked. Usually a couple of teaspoons.

13. Pack the rosti mixture into an oven proof frying pan, a small baking dish or loaf tin. The size of the tin will depend on how much mix was used. The rosti can be any thickness, it will just affect the cooking time and the ratio of softness to crispiness. If you prefer a crispy rosti, make a thin layer.

14. Bake the rosti in the oven for about 20-minutes- or longer if the rosti is thicker.

15. It can be served straight away or cut into portions to re-heat later or frozen.

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