Root vegetable rösti


150g maris piper potatoes, unpeeled, coarsely grated
150g parsnips, unpeeled, coarsely grated
150g carrot, unpeeled, coarsely grated
1 tbsp fresh thyme leaves
1 onion, finely chopped
1 tbsp wholegrain mustard
1 egg
2 tbsp wholemeal flour
3 tsp olive oil
250g cherry tomatoes, halved
250g bag spinach
4 tbsp low fat natural yogurt


1. Put the grated vegetables in a clean tea towel and squeeze out as much liquid as you can. In a bowl, mix with the thyme, onion, mustard, egg and flour. Season lightly and mix thoroughly.

2. Preheat the oven to 200˚C, gas mark 6. Heat 2 tsp oil in a non-stick pan. Shape the mixture into 8 patties and fry, in batches, for 4 minutes on each side, until crisp. Transfer to a baking sheet and bake for 5 minutes.

3. Return the pan to the heat and fry the tomatoes until just soft. Tip in the spinach and stir until wilted. Serve with the rösti, some yogurt and a drizzle of the remaining olive oil.

Root vegetable rösti
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 748.936kJ
Fat 5.9g
Saturated Fat 1.1g
Carbohydrate 23.4g
Sugars 10.3g
Salt 0.5g

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3 stars

Average user rating Based on 4 ratings

This recipe was first published in Mon Nov 07 10:47:00 GMT 2011.