Excellent idea, this thread: could we have it made 'sticky' (the thread, I mean, not the food in it
)?
Do you remember the 'rosti' thread from a few weeks back? Well I've been perusing the recipes posted up there, and surfing the web, since then, but only yesterday did I summon up the courage to try one. This is a sort of pseudo-rösti, one which would make a purist sneer, OK so it's not really a 'proper' rösti, but it's tasty and it was easy: indeed I think it
cannot fail. We lifted it mostly from the Riverford website, but slightly modified. So:
Root Vegetable Rösti (sort of)
serves 3-4 as a stand-alone dish.
1 large onion, chopped.
piece of fresh ginger, chopped.
Olive oil
Butter
2 large potatoes, peeled and grated.
1 carrot, grated.
1 parsnip, grated.
about 125 gm swede, grated.
1 egg, beaten.
1 tbsp plain flour.
Salt and pepper.
1 tsp. mustard powder (optional).
1/2 tsp. dried mixed herbs.
Grated cheese for topping (optional).
Heat oven to about 180°C (gas 5). Fry the onion and ginger in the oil and a knob of butter until soft. Press out as much liquid as possible from the grated root vegetables (potatoes especially) using several layers of kitchen towel. Mix together all ingredients except the cheese, press into a round flat cake and place on a greased baking sheet. Bake for about 30-40 minutes, put the cheese topping on for the last ten minutes. Serve hot.
It worked - for us!