Recipe: Tasty Root Vegetable Rösti

Root Vegetable Rösti. Her latest collection, Low Carb Revolution, is one of those books that makes an otherwise less-than-appealing diet sound as good as root vegetable patties on a cold winter evening. We thought you'd be on board. Put the grated vegetables in a clean tea towel and squeeze out as much liquid as you can.

Serving Suggestions For Root Vegetable Rösti Recipe. This root veg rösti recipe is extremely versatile! We enjoyed ours with a poached and spinach for breakfast. You can have Root Vegetable Rösti using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Root Vegetable Rösti

1. You need 1 of large carrot.
2. You need 1 of parsnip.
3. Prepare 1 of medium potato.
4. You need of Or any available root veg.
5. It's 50 g of plain flour.
6. Prepare 1 of large egg plus an egg each to serve.
7. Prepare 2 Tbsp of oil to cook.
8. You need to taste of salt and pepper.

But I also think it's great as a side in place of chips, baked potatoes, mash, etc. It could also be added to salads, or even placed on top of a creamy or cheesy soup. Root vegetable rösti go great as a brunch accompaniment. Method for root vegetable rösti with poached egg and bacon.

Root Vegetable Rösti 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..

Procedure: Peel or scrub the root vegetables. Roughly grate the root vegetables and the onions, place in a sieve and sprinkle with salt. Allow to drain for a short period of time. Coat the base of a pan with oil and heat over medium heat. Drop in tablespoons of veggie mixture.