Sunday, 2 October 2011

Beetroot Rosti

Another #thinkyouknowbeetroot recipe this time for an accompaniment to a main meal, based on the traditional rosti recipe this one uses beetroot.

  • 3-4 large cooked and peeled beetroot 
  • 2 tsp Rosemary fresh leaves chopped
  • Salt and pepper 
  •  ½ cup of plain flour
  • 2 tbsp butter

Grate the beetroot with a coarse grater or food processor, Press any excess water out of them using a sieve. Heat a large non-stick pan on a medium heat ready to fry the rosti.Mix the grated beetroot in bowl with the rosemary and season to taste, then mix in the flour, adding just enough to bind the ingredients.

No with your hands press the beetroot mixture into patties and form the rosti, add the butter to the pan and once it begins to sizzle, add the beetroot patties.Turn the heat up a little, fry the patties for 10 minutes and allow them to crisp, shimmy the pan if they start to stick. Flip them over and fry for another 10 minutes on the other side.

Delicious, here served with chicken and a spinach sauce.

1 comment:

anthony harrington said...

have bookmarked this one, love beetroot, nice to see a recipe with it as the main ingredient.

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