Root Veg Rostis w. Spiced Tomato Sauce
Cook Time: ~15 Minutes
A simple dish, but one that is satisfying, filling, and provides your daily fix of vegetables. The cumin-spiced tomato base paired with the crisp parsnip, carrot, and onion rosti is a show-stopper. Sprinkle over a touch of finishing salt, and enjoy a relatively guilt-free meal packed with flavour.
Serves: 2
Prep: ~10 minutes
Cook: ~15 minutes
Ingredients
Rostis
1x large white onion
Carrot ~250g
Parsnip ~250g
1x egg
Plain flour (2 tbsp)
Paprika (1 tsp)
Groundnut oil
Tomato Sauce
Chopped tomatoes ~400g
3x cloves of garlic
Black mustard seeds (1 tsp)
Smoked paprika (1 tsp)
Cardomon (1 tsp)
Cumin (1.5 tsp)
Dried coriander (1 tsp)
Chilli flakes (2 tsp)
Groundnut oil (2 tbsp)
Notes
Muslin cloth: This is optional, but it’s the easiest way to extract moisture from shredded vegetables.
Equipment
Two medium-sized pans
Large mixing bowl
Muslin cloth
Mise En Place
For the rostis, peel and finely grate the parsnip and carrot. Slice the onion into halves, and slice thinly, lengthways. If you can, remove some of the moisture with a muslin cloth. Add the vegetables into a mixing bowl alongside the flour and one beaten egg, and mix.
Peel and finely grate the garlic cloves.
For the spice mix, add cumin, dried coriander, chilli flakes, black mustard seeds, ground cardamon, and two tablespoons of groundnut oil into a bowl and mix. Pour half of the mixture into the rosti bowl and mix once again.
Form the rostis into 6-8 patty shapes. Ensure each rosti is flat to create a crisp exterior and even cook when frying. Once formed, squish them down like a burger patty.
The Cook
Pour your spice mix into a pan, bring to a heat, and cook for ~2 minutes. Throw in your grated garlic and chopped tomatoes, and salt. Allow the sauce to simmer gently for ~10 minutes.
While the sauce simmers, heat up a separate pan with groundnut oil. Gently lay down each rosti (there should be a sizzle upon impact) and cook each side until golden brown. This usually takes ~3 minutes for each side.
To serve, portion your tomato sauce onto the place, alongside 2-3 rostis sprinkled with finishing salt. Add a smear of tomato sauce to each bite of rosti, and enjoy.
If you attempt this dish, let me know how it goes, and if you variate the recipe in any way. This newsletter relies upon word of mouth, so if you know someone who would enjoy this publication please share it.
Thanks for reading,
Conor