Leek, parsnip and carrot frying pan rosti
- Total time
- 20 min
- servings
- 4 servings
- Dish type
- Other
Contains glutenContains milkContains eggsVegetarianPescatarianPork-freeAlcohol-freeKosher : to verifyHalal : to verify
Prep
10 min
Cook
10 min
Total time
20 min
Ingredients
Ingredients
servings
- 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 c. à soupe plain flour
- 1 c. à café onion salt
- 2 c. à soupe unsalted butter
- 3 spring onions finely sliced, to serve
- small handful of thyme leaves to serve
Method
- 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.
- 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.
Nutrition
- calories
- 244 calories
- fatContent
- 9 grams fat
- fiberContent
- 8 grams fiber
- sugarContent
- 9 grams sugar
- sodiumContent
- 1.03 milligram of sodium
- proteinContent
- 6 grams protein
- carbohydrateContent
- 30 grams carbohydrates
- saturatedFatContent
- 5 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
★★★★★
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