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saw this and thought some grapes might be interested. not tried it yet but plan to at the weekend:
ROOT VEGETABLE ROSTi
3 medium-to-large potatoes
2 parsnips
3 carrots
1 egg
1 tbsp plain flour
A little milk
Nutmeg, salt, pepper.
Oil to shallow fry, according to preference – a mix of olive and sunflower works fine.
Finely grate the potatoes, carrots and parsnips. Place in sieve and rinse with cold water to get rid of starch, which would make the rosti too claggy. Squeeze out as much excess water as is possible.
Make a small quantity of thick batter using the egg, flour and milk, to the consistency of custard. Mix the batter through the grated vegetables. Ideally the vegetable strands are only just coated with the batter, with not too much gloopy excess. Season with salt, pepper, nutmeg. A little wholegrain mustard at this stage is also nice.
Heat a heavy saucepan with the oil. Shallow frying in 1cm or so is fine, but I think rosti are traditionally deep-fried. Certainly the crispy little tails of dangly fried veg are delicious. Spoon the mix loosely into the hot oil, making patties of around 2 tbsp. each. Give the first side plenty of time to cook before turning over. You will see the batter begin to darken and lose its gloss, which is a good time to think about flipping it over.
ROOT VEGETABLE ROSTi
3 medium-to-large potatoes
2 parsnips
3 carrots
1 egg
1 tbsp plain flour
A little milk
Nutmeg, salt, pepper.
Oil to shallow fry, according to preference – a mix of olive and sunflower works fine.
Finely grate the potatoes, carrots and parsnips. Place in sieve and rinse with cold water to get rid of starch, which would make the rosti too claggy. Squeeze out as much excess water as is possible.
Make a small quantity of thick batter using the egg, flour and milk, to the consistency of custard. Mix the batter through the grated vegetables. Ideally the vegetable strands are only just coated with the batter, with not too much gloopy excess. Season with salt, pepper, nutmeg. A little wholegrain mustard at this stage is also nice.
Heat a heavy saucepan with the oil. Shallow frying in 1cm or so is fine, but I think rosti are traditionally deep-fried. Certainly the crispy little tails of dangly fried veg are delicious. Spoon the mix loosely into the hot oil, making patties of around 2 tbsp. each. Give the first side plenty of time to cook before turning over. You will see the batter begin to darken and lose its gloss, which is a good time to think about flipping it over.
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