Root Vegetable Rösti
Root Vegetable Rösti

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, root vegetable rösti. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Root Vegetable Rösti is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Root Vegetable Rösti is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook root vegetable rösti using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Root Vegetable Rösti:
  1. Take 1 large carrot
  2. Take 1 parsnip
  3. Make ready 1 medium potato
  4. Get Or any available root veg
  5. Get 50 g plain flour
  6. Get 1 large egg plus an egg each to serve
  7. Take 2 Tbsp oil to cook
  8. Get to taste salt and pepper
Steps to make Root Vegetable Rösti:
  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.

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