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.
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