The pleasing texture of the crisp rosti is delicious served with a lemony salad and bright avocado and pea cream. The rosti is typically a brunch dish but I think it’s brilliant as a simple supper.
Serves: 3
INGREDIENTS
3 medium potatoes, scrubbed
1 medium carrot
1 medium parsnip
1 medium sweet potato, peeled
½ teaspoon sea salt
1 teaspoon wholegrain mustard
1 teaspoon ground cumin powder
3 tablespoons olive oil
½ cup frozen peas
1 ripe avocado
1 small garlic clove
juice of 1 lime
1 fennel bulb – very thinly sliced on a mandoline
2 tablespoons finely diced fennel fronds
large handful watercress leaves
juice of ½ lemon
2 tablespoons extra virgin olive oil
sea salt and cracked black pepper
METHOD
Preheat oven to 220 degrees celsius
Use a box grater to grate the potatoes, carrot, parsnip and sweet potato. Combine in a bowl with the sea salt. Mix well and leave to sit for 10 minutes.
Use your hands to squeeze out as much liquid as possible a handful at a time. Stir through the mustard, cumin, oil and a good grind of black pepper (it can be easiest to mix with your hands).
Press firmly into a 26cm cast-iron skillet using your hands. Bake for approximately 35 minutes until golden and crisp.
Cover the peas in boiling water. Drain after 5 minutes. Combine with the avocado, garlic and lime. Use a hand blender to blitz until smooth. Season generously.
Toss the fennel, fronds and watercress together. Drizzle with the lemon juice and olive oil just before serving.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!