This rosti is delicious topped with a fried egg (if not cooking a vegan version) and some sautéed garlicky rainbow chard. You can try swapping the celeriac or parsnips for beetroot, if you like, but keep the potato ratio as the potatoes provide much-needed starch that helps the mixture hold together.
- 150g red-skinned potatoes, such as Désirée
- 100g parsnip (roughly one parsnip)
- 100g celeriac (roughly ¼ celeriac)
- 100g carrot (roughly one medium carrot)
- 1 small onion
- 1 clove garlic, crushed
- 2 tbsp chopped parsley
- 1 tbsp plain flour
- 2 tbsp sunflower oil
- Salt and freshly-ground black pepper
TIP: Small rosti are great for children and small plates, but if you prefer you can make six larger rosti – just remember you may need to increase the cooking time slightly. You could also make one large rosti if you are feeling brave and have a suitably sized non-stick pan. Once you’ve browned the rosti on both sides slide the (oven-proof) pan into a moderate oven for 10–15 minutes to ensure that the veggies are cooked through. If your pan isn’t oven-proof, carefully turn the rosti out onto a baking tray first.
- Coarsely grate the potatoes, parsnip, celeriac and carrot onto a clean tea towel.
- Finely slice the onion, add to the veg and gather the tea towel into a pouch encasing the vegetables. Squeeze the tea towel around the veg and over the sink to squeeze out any excess moisture.
- Tip the vegetables into a mixing bowl and add the crushed garlic, parsley and plain flour. Season well and, using clean hands, mix well to combine thoroughly.
- Heat half of the oil in a non-stick frying pan over a low-medium heat. Using your hands, shape half of the rosti mixture into six patties.
- Cook in the pan for about five minutes until golden on the underside. Carefully turn the rosti over and cook until golden on the other side.
- Remove from the pan and keep warm while you cook the remaining mixture in the remaining oil.
- Extracted from Eat More Veg by Annie Rigg, published by
National Trust Books, priced £14.99.