Leek, parsnip and carrot frying pan rosti

Name: Leek, parsnip and carrot frying pan rosti
Total time: 20 min
Yield: 4 portioner
Cuisine: Brittiskt
Ingredients: 1 large leek trimmed and thinly sliced; 2 carrots grated; 2 parsnips peeled and grated; 2 garlic cloves finely chopped; 1 egg lightly beaten; 4 tbsp plain flour; 1 tsp onion salt; 2 tbsp unsalted butter; 3 spring onions finely sliced; small handful of thyme leaves to serve

A healthy vegetarian rosti made with leeks, carrots, and parsnips, perfect as a side dish or brunch option. It is low in sugar and easy to prepare in a frying pan.

4 portioner 20 min easyBrittiskt

Ingredienser

1 large leek trimmed and thinly sliced
2 carrots grated
2 parsnips peeled and grated
2 garlic cloves finely chopped
1 egg lightly beaten
4 tbsp plain flour
1 tsp onion salt
2 tbsp unsalted butter
3 spring onions finely sliced (to serve)
small handful of thyme leaves to serve

Gör så här

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.

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 and thyme leaves, and serve sliced into wedges.