Root vegetable rosti with mixed mushrooms
You can use any root vegetable you have to hand. Try including wild mushrooms if you can.
500g mixed root veg, such as potato, parsnip, carrot, celeriac etc, peeled and diced.
500g mixed mushrooms
3 tbspn chopped parsley
1 onion, chopped
2 garlic clove, peeled and crushed
1 tbspn plain flour
1 egg, beaten
2 tbspn olive oil
3 tbspn crème freche
salt and pepper to season to taste
Cook the root vegetables in lightly salted water until just cooked, then drain, grate or mash into a bowl. Stir in the egg, onion, flour and seasoning well.
Divide the mix into 8 balls and shape into flat rounds about 7cm / 3 inches across.
Warm half the oil in a frying pan, and then fry the rostis on a high heat for 3-4 minutes, turn over and fry the other side for another 3-4 minutes. If you need to cook in batches, keep the early ones warm.
Heat the remaining oil in a saucepan, lightly fry the garlic and mushrooms for 3-4 minutes, keep stirring. Stir in the crème fresh and the parsley, and ensure it’s all heated through.
Serve the rostis topped with the mushroom mix.
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