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Root veg mini Röstis with chives – makes approx. 10

As part of my mission to live a more sustainable life I’m always trying to incorporate more root vegetables into our diet. The vast majority of it grows in the UK and has therefore a low carbon footprint while also being cheap, easy to keep, nutritious and - most importantly - delicious. While my boys eat kilos of potatoes they aren’t that keen on things like parsnip and celeriac, not until I came up with these little Röstis (which is the Swiss version of hash browns) anyway. They make a great side dish, a handy addition to any lunchbox, a nutritious snack or, like in my pictures, they work a treat as part of a scrumptious full English breakfast vegan style.

What you need:

100g potato – skin on, coarsely grated

100g parsnip – skin on, coarsely grated

100g celeriac – peeled, coarsely grated

2-3 tbsp chives – chopped

4 tbsp plain white flour

2 tbsp olive oil

Salt and pepper to taste

How you do it:

Preheat the oven at 150C fan and line a baking tray with greaseproof paper.

Coarsely grate your root veg into a bowl and mix well.

Add the flour one tablespoon at the time, stirring until all the veg is evenly coated (don’t hesitate to use your hands).

Now drizzle over the olive oil and season with salt and pepper (give the pepper a miss if the kids aren’t keen), give everything another good stir until it starts to feel quite sticky.

Using your hands form small patties, pressing them until they feel quite firm – aim for a thickness of no more than 1cm.

Place your little Röstis on a lined baking tray and bake for 35-40mins until they are lightly browned and crispy.

For a full English breakfast serve them with your favourite sides like scrambled tofu, fried mushrooms, baked tomato halves, beans (see my recipe for super easy home made baked beans), crusty bread..



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