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Leek, parsnip and carrot frying pan rosti
Serves 4
Easy
Prep:
Cook:
Serve this dish as an alternative side to a roast dinner without the eggs, or enjoy for brunch with bacon or sausages.
Skip to ingredients
- 1 large leektrimmed and thinly sliced
- 2 carrotsgrated
- 2 parsnipspeeled and grated
- 2 garlic clovesfinely chopped
- 1 egglightly beaten
- 4 tbsp plain flour
- 1 tsp onion salt
- 2 tbsp unsalted butter
- 3 spring onionsfinely sliced, to serve
- small handful of thyme leavesto serve
Nutrition: per serving
- kcal244
- fat9g
- saturates5g
- carbs30g
- sugars9glow
- fibre8g
- protein6g
- salt1.03g
Method
step 1
Combine the leek, carrots, parsnips and garlic in a large bowl, then stir in the beaten egg. Combine the flour, onion salt and a grinding of black pepper, then stir this into the veg mixture until fully combined.
step 2
Melt the butter in a non-stick frying pan over a medium heat. Spoon in the veg mixture and press down lightly using a spatula so it covers the base. Cook for 5-6 mins until the spatula slides easily underneath. Carefully invert onto a plate, then slide back into the pan and cook on the other side for 5-6 mins until golden all over. Scatter over the spring onions thyme leaves, and serve sliced into wedges.
