Carrot & Kumara Rosti with Hollandaise

Carrot & Kumara Rosti with Hollandaise

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Recipe for Kenwood by Eugene Hamilton

Ingredients

Rosti

  • 2 medium kumara (2 cups grated)
  • 2 medium carrots (2 cups grated)
  • 3 spring onions sliced
  • 2 eggs
  • 3 tbsp chopped parsley
  • ¼ chilli chopped
  • Salt & pepper to taste
  • Cooking oil for frying

Hollandaise

  • 4 egg yolks
  • 250g butter unsalted
  • 6 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 2 tbsp chopped parsley
  • Salt & pepper to taste

Method

Rosti

  1. Pre heat the oven to 200°C.
  2. Peel the vegetables then grate them in the food processor attachment using the large grating disc then place into the kitchen machine mixing bowl. 
  3. Using the thin slicing disc in the food processor attachment, slice the spring onions and add them to the kitchen machine mixing bowl along with 2 eggs, chopped parsley, chilli, salt & pepper. 
  4. Mix thoroughly using the K Beater mixing tool.
  5. Heat a frying pan with a small amount of cooking oil and place ½ cup of the mixture in to the pan. Fry on both sides then place into the oven for 8-10 minutes. 
  6. Remove from the oven and serve.

Hollandaise

  1. In a saucepan heat and reduce the vinegar & lemon juice by half. 
  2. In a separate saucepan melt the butter and bring to the boil.
  3. Place the egg yolks, salt & pepper into the food processor attachment using the chopping blade and turn onto high, then add the reduced vinegar & lemon juice mixture. 
  4. Then start to pour in the hot butter – note it is important that the butter is very hot so the temperature cooks the egg yolks), finally add the chopped parsley.
  5. Place into a bowl, cover and set aside in a warm place until needed.
  6. Serve the rosti with poached eggs, drizzling the hollandaise over the top.

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