Alida says: “A dish my mother made incredibly well was Vegetable Röstis. She would grate onions, carrots and potatoes and bind them with a little flour before frying spoonfuls in hot oil until they were crisp and golden. They were usually served as a side to roasted chicken or pan-fried pork chops but I just remember how utterly delicious I found them. She would season them generously with salt and powdery white pepper and I simply loved them.
I had a fridge laden with fresh vegetables after having to do a winter produce shoot for a client. I’m talking huge bunches of carrots, kilograms of potatoes, pumpkin, beetroot and more. And that’s when I decided to make a version of my mom’s delicious rösti. I wanted to pack them full of veg so I used a whole bunch of rainbow carrots, zucchini, potatoes, onions and parsnips. I didn’t want to use egg (which also makes these fully vegan, btw) so just binded them with a little flour. The starch in the flour and the potato along with the natural juices of the vegetables was enough to bind the vegetables together. They’re definitely more fragile than if you would use egg but I find them much lighter too. By all means, use an egg if you feel you need that stability but I found them fantastic without. I served my rösti with a simple avocado cream (more winter veg needing to be used) and the end result was just the most delicious lunch. As I mentioned, these would be great as a side dish as well and they are perfection when topped with a fried egg. However you serve them, make sure they are piping hot and don’t forget the white pepper. It’s a must!”
Vegetable Rösti with guacamole cream
Preparation time 10 minutes
Cooking time 20 minutes
Total time 30 minutes
Makes approximately 15-20 Röstis
for the Rösti
8 large rainbow carrots, grated
2 large potatoes, grated
4 parsnips, grated
6 medium zucchini, grated
1 red onion, grated
2-3 tablespoons flour
1-2 teaspoons salt , to taste
white pepper, to taste
oil, for frying
for the avocado cream
1 tablespoon sour cream
1 tablespoon lemon juice
salt & pepper to taste
To make the Rösti, combine all the ingredients in a large bowl then mix well. Make sure you break up any clumps of flour (I find it best to use my hands for this).
Heat a little oil in a deep frying pan then fry spoonfuls of the mixture until golden brown and crisp on both sides and cooked through.
Remove from the pan and drain on kitchen paper. Repeat until all the mixture has been cooked.
To make the avocado cream, blend all the ingredients together in a food processor (alternatively just mash with a fork) and season to taste.
Serve the Rösti with the avocado cream.
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Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.