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.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, Kelly Gibney.com.
Related Content
![Crispy Potato Rösti with Hot-smoked Salmon and Soft Eggs]()
RecipeCrispy Potato Rösti with Hot-smoked Salmon and Soft Eggs
Article by Claire Aldous![Warm Haloumi and Roasted Capsicum Crostini]()
RecipeWarm Haloumi and Roasted Capsicum Crostini
Article by Claire Aldous![Potato Rosti with Wilted Spinach, Bacon and Avocado]()
RecipePotato Rosti with Wilted Spinach, Bacon and Avocado
Article by Claire Aldous![Carrot, Parsnip and Cumin Rosti with Poached Eggs and Black Pepper Labne]()
RecipeCarrot, Parsnip and Cumin Rosti with Poached Eggs and Black Pepper Labne
Article by Kelly Gibney
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!