For the vegetable rosti:
Peel the vegetables. Grate the carrot and turnips into a large bowl. Finley slice the red onion and add to the bowl. Take out roughly 200g and set aside for the garnish. Add the grated potato, salt, pepper, melted butter and cornflour to the main bowl of vegetables. Mix and divide into 4 equal balls, roughly 150g each.
In a small frying pan on medium heat, add 1 tbsp of butter and one of the vegetable balls. Using the back of a spatula, flatten the mixture until it makes one even layer, nearly filling the frying pan. Cook for 5-6 minutes on each side. When the rosti is golden and crispy on both sides, carefully remove from the pan onto an oven tray. Repeat the process for the rest of the balls.
Once each rostis are cooked, you can serve them straigtaway, or set to one side and reheat in a preheated oven when needed.
For the Saint Agur Blue Crème dressing:
Mix all the ingredients in a small bowl. Taste and adjust the seasoning if required. Split the dressing into 2 small bowls and set one aside.
For the Saint Agur Blue Crème fried egg:
Add 1 tbsp of Saint Agur Blue Crème to a medium frying pan on a medium-high heat. Once melted, crack 2 eggs into the pan, season with the pepper and add the water. Cover with a lid. Fry for 3-4 minutes until the whites are cooked, and the yolk is still runny. Remove the eggs from the pan and repeat with the other 2 eggs.
To serve:
Preheat oven at 150°C.
Place the cooked rostis in the oven for 3-4 minutes. Dress the reserved grated vegetables for the salad garnish using a bowl of the Saint Agur Blue Crème dressing and add the finely chopped chives.
Place one warmed up rosti in the middle of each plate. Top with a Saint Agur Blue Crème fried egg, dressed vegetable salad and finish with a bunch of watercress, and a spoonful of Saint Agur Blue Crème dressing.
Variation:
You can use any combination of vegetables (that can be eaten raw) as long as the total weight is equal to the one of the potatoes: courgettes, celeriac, beetroot, bell pepper…
This recipe is a great Autumn lunch or brunch dish. It can be made with any grated root vegetables or even leftover cooked vegetables such as carrots, parsnips, cabbage.
Serve with a Saint Agur blue cheese crème fried egg and a slice of crusty French baguette.
For the vegetable rosti:
- carrots
- 200g turnips
- 1 red onion
- 300g potatoes
- 1 tsp salt
- 2 pinches pepper
- 1 tbsp butter
- 1 tbsp cornflour
- 4 tbsp butter
For the Saint Agur Blue Crème dressing:
- 100g Saint Agur Blue Crème
- 2 tbsp white wine vinegar
- 4 tbsp water
- cayenne pepper
For the Saint Agur Blue Crème fried egg:
- 2 tbsp Saint Agur Blue Crème
- 4 eggs
- 2 tbsp water
- 2 pinches pepper
To serve:
- 2 tbsp chives
- 2 tbsp watercress
View Method
Recipe Method
For the vegetable rosti:
Peel the vegetables. Grate the carrot and turnips into a large bowl. Finley slice the red onion and add to the bowl. Take out roughly 200g and set aside for the garnish. Add the grated potato, salt, pepper, melted butter and cornflour to the main bowl of vegetables. Mix and divide into 4 equal balls, roughly 150g each.
In a small frying pan on medium heat, add 1 tbsp of butter and one of the vegetable balls. Using the back of a spatula, flatten the mixture until it makes one even layer, nearly filling the frying pan. Cook for 5-6 minutes on each side. When the rosti is golden and crispy on both sides, carefully remove from the pan onto an oven tray. Repeat the process for the rest of the balls.
Once each rostis are cooked, you can serve them straigtaway, or set to one side and reheat in a preheated oven when needed.
For the Saint Agur Blue Crème dressing:
Mix all the ingredients in a small bowl. Taste and adjust the seasoning if required. Split the dressing into 2 small bowls and set one aside.
For the Saint Agur Blue Crème fried egg:
Add 1 tbsp of Saint Agur Blue Crème to a medium frying pan on a medium-high heat. Once melted, crack 2 eggs into the pan, season with the pepper and add the water. Cover with a lid. Fry for 3-4 minutes until the whites are cooked, and the yolk is still runny. Remove the eggs from the pan and repeat with the other 2 eggs.
To serve:
Preheat oven at 150°C.
Place the cooked rostis in the oven for 3-4 minutes. Dress the reserved grated vegetables for the salad garnish using a bowl of the Saint Agur Blue Crème dressing and add the finely chopped chives.
Place one warmed up rosti in the middle of each plate. Top with a Saint Agur Blue Crème fried egg, dressed vegetable salad and finish with a bunch of watercress, and a spoonful of Saint Agur Blue Crème dressing.
Variation:
You can use any combination of vegetables (that can be eaten raw) as long as the total weight is equal to the one of the potatoes: courgettes, celeriac, beetroot, bell pepper…
