Recipes Savoury Recipes

Veg Rosti

A rosti is a Swiss dish consisting mostly of potatoes. Aka a dish you know I am going to love. This is a delicious vegetable heavy take on a rosti, that I cooked on one meatless Monday. The mixture of potatoes and carrots actually just makes it taste like a sweet potato hash which is brilliant in my book. Combine it with the perfect poached egg and you’ll be in heaven! 

Veg Rosti
veg rosti - yolk porn

Veg Rosti
Serves 4
Print
1269 calories
156 g
795 g
48 g
60 g
16 g
1378 g
920 g
21 g
0 g
29 g
Nutrition Facts
Serving Size
1378g
Servings
4
Amount Per Serving
Calories 1269
Calories from Fat 430
% Daily Value *
Total Fat 48g
74%
Saturated Fat 16g
80%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 21g
Cholesterol 795mg
265%
Sodium 920mg
38%
Total Carbohydrates 156g
52%
Dietary Fiber 22g
90%
Sugars 21g
Protein 60g
Vitamin A
981%
Vitamin C
192%
Calcium
61%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 600 g potatoes
  2. 3 large carrots
  3. 1/2 teaspoon of Dijon mustard
  4. juice of 1/2 a lemon
  5. rapeseed oil
  6. olive oil
  7. 100 g frozen peas
  8. 100 g baby spinach
  9. 4 large eggs
  10. dash of vinegar
  11. 100 g ricotta
  12. salt and pepper to taste
Instructions
  1. Preheat the oven to 350 F (180 C).
  2. Peel your potatoes and carrots and then grate them into thin ribbons. Add them into a large bowl and toss with a pinch of salt. Let it sit out on the side for 5 minutes.
  3. In a small jug, mix the mustard, the juice of the 1/2 lemon, a hearty glug of olive oil, and a bit of salt and pepper.
  4. Squeeze the shredded potatoes hard over a colander. Lots of water should come out. Then toss the potatoes and carrots with a bit of rapeseed oil, salt and pepper. Spread it over an oiled baking tray and roast for about 35 minutes. It should be golden brown on the top and crispy around the edges.
  5. Blanch your peas and then add them to the jug with the mustard-lemon juice mixture.
  6. Right as the rosti is finished cooking poach your eggs. I put a splash of vinegar into the water when I poach eggs. Poach them to your liking and then remove them with a slotted spoon to drain them of all the water.
  7. Remove your rosti from the oven and allow it to cool slightly.
  8. Toss your spinach in a bowl with the jug of mustard, lemon juice and peas.
  9. Add the spinach-pea mixture to the top of the rosti. Then scatter some ricotta over top, before finishing with the poached eggs on top of it all.
Adapted from Jamie Oliver
beta
calories
1269
fat
48g
protein
60g
carbs
156g
more
Adapted from Jamie Oliver
Rhyme & Ribbons http://rhymeandribbons.com/
  rosti from above side view of rostirosti at home

Have you ever made a rosti? How do you feel about poaching eggs at home? 

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