Veg Patch Rosti
With all the produce that begins to ripen at this time of year, it can be difficult to find enough uses for it all before it spoils. This is a very versatile recipe: here, I use baby turnips, courgettes, and potatoes. You could experiment with other vegetables you have in the garden such as beetroot and carrots, but always include plenty of potato and/or turnip. Likewise, experiment with scale: this is a giant rosti but you could equally make smaller ones (like potato cakes) or try making a deeper one in a slightly smaller tin (e.g. 20cm). Just adjust the cooking times accordingly, and keep an eye on the rosti as it browns, covering it with foil or turning down the oven if needed.
Perfect for a picnic or summer garden party.
Makes 1 giant rosti (30cm in diameter).
Ingredients
Equipment
With all the produce that begins to ripen at this time of year, it can be difficult to find enough uses for it all before it spoils. This is a very versatile recipe: here, I use baby turnips, courgettes, and potatoes. You could experiment with other vegetables you have in the garden such as beetroot and carrots, but always include plenty of potato and/or turnip. Likewise, experiment with scale: this is a giant rosti but you could equally make smaller ones (like potato cakes) or try making a deeper one in a slightly smaller tin (e.g. 20cm). Just adjust the cooking times accordingly, and keep an eye on the rosti as it browns, covering it with foil or turning down the oven if needed.
Perfect for a picnic or summer garden party.
Makes 1 giant rosti (30cm in diameter).
Ingredients
- 600g turnips (pre-prepared weight)
- 2 medium baking potatoes (about 380g pre-prepared weight)
- Olive oil
- 4 cloves of crushed garlic
- 2 medium red onions, chopped
- 2 medium courgettes (about 300g pre-prepared weight)
- 4 eggs, beaten
- 75g grated parmesan (optional)
- Salt and pepper
- 2 tsp oregano
- Knob of butter
Equipment
- Loose-bottomed non-stick 30cm tin (for a deeper rosti, try a 20cm tin and increase the baking time)
- Grater
Method
1. Pre-heat the oven to 180°C fan. Wash, peel and coarsely grate the turnips and potatoes. Pile the grated turnips and potatoes into the middle of a clean tea towel, gather it up and squeeze out as much moisture as possible.
1. Pre-heat the oven to 180°C fan. Wash, peel and coarsely grate the turnips and potatoes. Pile the grated turnips and potatoes into the middle of a clean tea towel, gather it up and squeeze out as much moisture as possible.
2. Over a low heat, fry the garlic and onions in a little olive oil until softened. Then, grate the courgettes and add these to the pan. Fry until softened. Spoon onto sheets of kitchen towel to try to remove as much excess moisture as possible.
3. Add the courgette mixture to the turnip-potato mixture and add the eggs and parmesan (if using). Add oregano and seasoning.
4. Prepare the tin by placing a sheet of baking paper at the bottom and by greasing the sides with butter. Spoon the mixture into the tin without compressing it too much. Bake at 180°C fan for about 40 minutes (longer for deeper rostis). Then, reduce the heat to 160°C fan, top the rosti with scattered knobs of butter and continue to bake for another 15 minutes until golden brown.
4. Prepare the tin by placing a sheet of baking paper at the bottom and by greasing the sides with butter. Spoon the mixture into the tin without compressing it too much. Bake at 180°C fan for about 40 minutes (longer for deeper rostis). Then, reduce the heat to 160°C fan, top the rosti with scattered knobs of butter and continue to bake for another 15 minutes until golden brown.
5. Enjoy the rosti served warm, with salad leaves and other seasonal garden produce.