We may receive a commission on purchases made from links.

It's A Winter Root Vegetable Rösti Recipe!

It's A Winter Root Vegetable Rösti Recipe! Eating more veggies this year? Here's a recipe just for that.
Annie Bell•

We're a big fan of prolific food writer/cookbook author Annie Bell's beautifully photographed, meticulously tested recipes. Have you seen her Brooklyn Blackout Cake, for instance? Oh man. Her latest collection, Low Carb Revolution, is one of those books that makes an otherwise less-than-appealing diet sound as good as root vegetable patties on a cold winter evening. We thought you'd be on board. 

Any vegetable that is grated, and then fried, is going to make deliciously delicate and crispy wisps, and these rösti are no exception. Ham? A tempting marriage, given the sweetness of the roots. If any leftover shreds are going begging, all the better, but otherwise some pulled or shredded ham hock will play the part.

Reprinted with permission from Low Carb Revolution

It's A Winter Root Vegetable Rösti Recipe!
No Ratings
Fill 202 Print
Prep Time
45
minutes
Cook Time
30
minutes
Servings
4
It's A Winter Root Vegetable Rösti Recipe!
Total time: 1 hour, 15 minutes
Ingredients
  • 4 carrots
  • 9 ounces rutabaga
  • 1 small onion
  • 2 large eggs
  • 1 teaspoon grainy mustard
  • sea salt and freshly ground black pepper
  • 1 cup ham
  • vegetable oil for frying
Directions
  1. Bring a large saucepan of salted water to a boil.
  2. Coarsely grate and combine the carrots, rutabaga and onion — the quickest route here is a food processor using the coarse grating attachment, picking out any chunky slivers.
  3. Add the grated vegetables to the boiling water and blanch for 2 minutes, then drain in a sieve and press out as much liquid as possible using a potato masher.
  4. Transfer the grated vegetables to a large bowl and leave to cool to room temperature.
  5. You can prepare it to this point an hour or two in advance, in which case cover and set aside.
  6. Whisk the eggs with the mustard, mix this into the vegetables and season the mixture.
  7. Fold in the ham if wished.
  8. Heat a tablespoon of oil in a large, non-stick frying pan over medium heat, and drop heaping tablespoons of the mixture into the pan, gently but firmly pressing each mound down with a spatula to form a patty about 1/2 inch thick with ragged edges.
  9. You will probably be able to fit about 3 in the pan at a time.
  10. Cook for 2-3 minutes until the underside is golden and crispy, then carefully turn, using a spatula because they are quite delicate, and cook for a couple of minutes longer.
  11. Cook the remainder in the same fashion, adding more oil to the pan with each batch or as necessary.
  12. You should get 8-9 in all — they can be kept warm in a very low oven if wished.
  13. Ginger Beer-Battered Broccoli Tempura Recipe
  14. Vegan Snacktime: Baked Eggplant Fries Recipe
  15. An Israeli Cauliflower Recipe That Basically Everyone Loves
 
Recommended