Root Vegetable Rösti
Use up old carrots, parsnips & spuds in a quick and filling supper!
Root Vegetable Rösti
Use up old carrots, parsnips & spuds in a quick and filling supper!
Cooking Instructions
- 1
Pre-heat oven to 180°C.
- 2
Use a box grater to shred your root veggies coarsely into a clean tea cloth.
- 3
Pick up the corners of the tea cloth, and squeeze out the juice from the grated veggies. Collect the juice in a bowl, and you can add it to a healthy smoothie.
- 4
Open up the cloth and sprinkle a pinch of salt and pepper over the grated veggies. This will draw out more moisture. Leave for 5 minutes, and then squeeze again. The more moisture you remove, the better.
- 5
Place flour into a bowl, and beat in an egg to make a loose batter.
- 6
Add the grated, squeezed veggies and stir well to coat.
- 7
Heat oil in frying pan. When it's hot drop spoonfuls of the mix into the oil. (Watch out for splashes!) Press into flat cakes. This recipe should make 4 röstis.
- 8
Turn the röstis when crisped and brown (after around 4-5 minutes) and cook the other side.
- 9
When both sides are crispy, put on a baking sheet in the middle of the oven to keep warm, while you finish making all the röstis, and fry an egg per person to serve.
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