Root vegetable RoSTIS
2 large carrots, peeled
2 large parsnips, peeled
3 tbsps olive oil
1 onion, peeled and finely chopped
2 large baking potatoes, peeled and grated
A few sprigs fresh thyme, leaves picked
A perfect crisp rosti works brilliantly as a side dish, or you can eat it the traditional way as a main course. Rostis can be made with most things, and the addition of bacon, red peppers or spring onions adds a new dimension to them. I have made this one with a mix of root veg and it is dangerously good. Try it with a fried duck breast or even with a fried egg on top.
Preparation time: 10 minutes
Cooking time: 30 minutes
1 Parboil the carrots and parsnips. Pre-heat the oven to 200°C/Gas Mark 6. Heat one tablespoon of olive oil in a non-stick frying pan and throw in the onion. Fry for five minutes, or until it has softened and started to go golden. Remove from the pan and leave to cool for five minutes on some kitchen paper.
2Meanwhile grate the parboiled carrots and parsnips. Put the grated potato in a clean tea towel and squeeze to remove excess water. Tip into a bowl with the carrots, parsnips, onion and thyme. Season really well and mix everything together. Divide into four portions and squeeze each one to make a cake shape.
3Heat the rest of the oil in a non-stick frying pan. Pop the four rostis into the pan and cook over a medium heat for six to eight minutes, until golden brown and crisp underneath. Flip them over and continue cooking for another six to eight minutes, until golden on the other side. Pop on to a baking tray, put them into the oven for five minutes, then serve.