Veggie-Recipe.com

Root vegetable rosti with mixed mushrooms

Ingredients

500g mixed root veg, such as potato, parsnip, carrot, celeriac etc, peeled and diced.
500g mixed mushrooms
3 tbspn chopped parsley
1 onion, chopped
2 garlic clove, peeled and crushed
1 tbspn plain flour
1 egg, beaten
2 tbspn olive oil
3 tbspn crème freche
salt and pepper to season to taste

Method

Cook the root vegetables in lightly salted water until just cooked, then drain, grate or mash into a bowl. Stir in the egg, onion, flour and seasoning well.

Divide the mix into 8 balls and shape into flat rounds about 7cm / 3 inches across.

Warm half the oil in a frying pan, and then fry the rostis on a high heat for 3-4 minutes, turn over and fry the other side for another 3-4 minutes. If you need to cook in batches, keep the early ones warm.

Heat the remaining oil in a saucepan, lightly fry the garlic and mushrooms for 3-4 minutes, keep stirring. Stir in the crème fresh and the parsley, and ensure it’s all heated through.

Serve the rostis topped with the mushroom mix.