Root Vegetable Skillet Rosti with Fennel Watercress Salad and Avocado Pea Cream

. August, 2017
Photography by Kelly Gibney.
Root Vegetable Skillet Rosti with Fennel Watercress Salad and Avocado Pea Cream

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


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


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.