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Root Veg Rostis with Herbs and More

Updated: Sep 11, 2021

Serves 2


1 medium potato, halved

1 medium beetroot, parsnip, or 1/3 of a butternut squash, grated

1 medium carrot, peeled & grated

1 small onion,

1 handful of fresh herbs - parsley, coriander, chives, chervil, oregano, sage etc, chopped

1 splash of chilli or Tabasco sauce (optional)

1 tsp butter, I tbsp. olive oil

a squeeze of lemon juice.

Add a protein:

1 fillet of smoked mackerel, trout or a some slices of smoked salmon

1 beaten egg

a small handful of feta or halloumi cheese, cubed

Some natural yoghurt dip with herbs & a squeeze of lemon


1. Chop the potato into 3 pieces, and bring to boil in a pan of salted water. Cook for a few minutes only, then drain and leave to cool. No need to peel. ALTERNATIVELY, grate the potato and place in a clean tea towel. Bring up the sides of the town and squeeze the potato over your sink to remove as much of the starchy water as possible. This will give a chewier and crispier rosti - and also saves time.

2. Slice the onion in half, then into thin rounds and using your biggest, widest frying pan, very slowly and carefully cook the onions in a tbsp of olive oil. Grate the garlic clove into the mix. When done, add to a large bowl.

3. Grate the carrot and other root veg into the bowl and season well with salt and pepper. A dash of chilli sauce is also delicious at this stage. Add the chopped fresh herbs.

4. When the potato is cooled, grate both halves into the root veg and onion mixture. You can discard the skin or keep it in the mix for some added fibre. If using the raw method, simply add the contents of the squeezed tea towel to the mix.

** at this stage you can add a beaten egg, but it's not essential for binding. Flaked smoked mackerel, trout or salmon give a delicious omega 3 rich addition and grated or cubed cheese melt deliciously.

5. Using the same frying pan in which you cooked the onions, add a tablespoon of olive oil and a knob of butter or soya spread. When quite hot, add heaped tablespoons of the mixture to the pan, in whatever sizes work for you. Press each one down lightly. Allow the skillet to get back up heat and cook the rostis to a nice crisp for a few minutes on each side.

6. When they are done on each side, remove to a plate with some kitchen paper on it.

Serve whilst warm with a crisp green salad, sliced tomatoes and avocado or some natural yoghurt with lemon juice and a few chopped herbs. If having for brunch, consider a nice poached egg on top instead.

** This is a lovely low GL carb anytime-of-the-day meal packed with anti-oxidants, beta carotene and blood cleansing onion and garlic. The protein additions are rich in omega 3 and healthy brain fat such as choline. If you make extra, they will store in the fridge for a couple of days.

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