Tag Archives: potato rosti

Beetroot and Parsnip Rosti With Eggs

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These are so versatile and a nice change from potato rosti or latkes.

Great for breakfast or brunch with an egg or dinner with  barbecued fish and salad.

If you are having eggs with these, I just use the pan that I have cooked the rosti in and fry the eggs, seasoned with salt, pepper and a little pinch of smoked paprika, yummy!

Makes 14 rosti. You can make these ahead of time, once you have fried them, lay them onto the baking sheets and refrigerate until needed.

Ingredients

700g beetroots, peeled

320g parsnips, peeled

30g chives

70g cornflour

3 eggs

1 tablespoon ground cumin

a pinch of chilli flakes

salt and pepper

oil to fry

Method

Using a mandolin or grater, grate the beetroot and parsnip into a large bowl.

Snip the chives into the bowl with the beetroot and parsnip.

In a small bowl, weigh the cornflour, crack the eggs into the cornflour and whisk well.

Add the cumin and chilli to the egg mix and season well.

Pour the egg mix into the vegetables and stir well.

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

Heat a frying pan over a medium to high heat with enough oil to cover the base.

Take a spoonful of the vegetables and tip onto the pan, use the side of the spoon to spread it a little.

Repeat until the pan is full, I can fit three rosti in my pan.

Cook for three minutes and then flip and cook again for three minutes.

Remove and allow to drain on kitchen towel before placing on the prepared baking sheet.

Continue to cook the remaining rosti.

Once you have finished with all of the rosti, pop them into the oven for ten minutes to crisp up.

Baked Brie With Potato and Fresh Herbs.

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Clearly not the healthiest of dips but it is one of the tastiest, even if I say so myself!

I have baked Brie before on the blog, a 250g whole Brie, infused with thyme and garlic, this mixes it up a little as I bought a 750g log of triple cream Brie recently and didn’t want to waste any of it.

Each little tapas dish of Brie serves 2 as a nibble but to be honest, one of the boys and I polished these off for lunch, I used sliced green apples to scoop out the yumminess and he used crackers.

For a gluten free serve use GF crackers or sliced apple, my favourite.

Serves 2-4.

Ingredients

2 x 100g slices of barrel Brie

150g potato, peeled and grated

1 teaspoon chopped fresh herbs, I use parsley and thyme

Salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Take two oven proof dishes that will fit your sliced Brie comfortably.

Lay the Brie in the centre.

Rinse the grated potatoes and dry on a tea towel.

Spread the potatoes over and around the Brie.

Sprinkle the herbs over the potatoes and season well with pepper and just a little salt.

Bake in the oven for 10-15 mins until the potato is cooked and crispy and the Brie has melted. Serve in the oven proof dishes.