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Root vegetable rösti traybake with eggs & cavolo nero
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600g potatoes, scrubbed
4 carrots, scrubbed
4 parsnips, scrubbed
1 tsp cumin seeds, roughly crushed
1 tsp curry powder
1 large red chilli, ½ finely chopped, ½ finely sliced
2½ tbsp garlic oil
4 British Blacktail Free Range Medium Eggs
200g cavolo nero, stems removed
1. Preheat the oven to 220ºC, gas mark 7 and put a high-sided baking tray (about 34x27cm) in to heat up. Grate the vegetables with the grater attachment on a food processor, or by hand using a box grater. Tip into a large bowl, add a pinch of salt and mix well with your hands. Set aside. Toss the cumin seeds in the hot baking tray for 30 seconds, then tip into another large bowl and return the tray to the oven. Add the curry powder, chopped chilli and 2 tbsp garlic oil to the cumin, then mix and season.
2. Take a handful of grated veg and squeeze out as much liquid as you can, then transfer to the other bowl. Repeat with the remaining veg and mix well. Spread the mixture evenly over the baking tray and bake for 10 minutes. Stir, then push down with a spatula and bake for 20 minutes more.
3 Make 4 holes in the rösti, break an egg into each one. and bake for 1-3 minutes. Heat the remaining ½ tbsp garlic oil in a frying pan over a high heat. Add the sliced chilli and cavolo nero, then stir fry for 2-3 minutes until wilted. Season and serve on top of the rösti.
Cook’s tip The key to the perfect traybaked rösti is a hot oven, a preheated tray and squeezing out as much liquid from the veg as possible. Enlist your little ones to help you with this task.
Typical values per serving:
Vegetarian/gluten free/3 of your 5 a day
This recipe was first published in December 2021.