These are perfect for when you want something filling, and yet still want to hit your vegetable intake. Perfectly crisp on the outside and warm and comforting on the inside these rosti are a fantastic autumn and winter staple.
You can serve these with anything you like, and the leftovers are perfect for lunchboxes, if you manage to have leftovers! Below I served the rosti with a spiced pumpkin puree, a fried and some black garlic ketchup. I would definitely recommend pairing them with something like black garlic ketchup or perhaps a BBQ sauce when warm, and if you do have lunch leftovers, then maybe try them with hummus or guacamole.
PArsnip and Carrot Rosti:
Ingredients: 2 Carrots 1 Parsnip 1 dessert spoon plain yoghurt 1 tsp mustard 1/4 tsp garam masala 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp salt 1 tsp xanthan gum 100-150g plain gluten free flour 2 eggs
Coarsely grate the carrots and parsnip
Add all the dry ingredients to the grated veg and give it a good stir
Beat the eggs and mix them into the veg mix, along with the yoghurt and mustard
Shape the mix into 3" balls and then slightly flatten to create the rosti shape
Heat some olive oil in a frying pan
Fry the rosti for at least 5 minutes till charred and then flip over and repeat
Bake the rosti in a low oven (~150°C) for 5-10 minutes to make sure they are fully cooked all the way through.
Serve with whatever else you like and enjoy!
Note: you can change the ratio of carrot and parsnip and feel free to get creative and add in other root veg like swede or maybe even some sweet potato
Note: you can skip step 7 if you know the rosti are done. I normally put them in the oven just to finish off while I prep the stuff I'm serving them with as it keeps them warm and ensures they are fully cooked