Vegetable Rosti with Smoked Red Pepper Salsa
Inspired by traditional Swiss dish, these crispy vegetable rosti taste great dipped in smoked red pepper salsa.
Ingredients
300 g baby plum tomatoes, halved
1 red onion
2 Tbsp extra virgin olive oil
0.5 tsp brown sugar
1 Tbsp balsamic vinegar
100 g vegetable stock
5 roasted red peppers, from a jar
red chilli, deseeded
1 garlic clove
2 tsp smoked paprika
salt, to taste
pepper, to taste
For the rosti
200 g potatoes, peeled
2 courgettes
2 carrots, peeled
1 tsp black pepper
0.5 tsp garlic powder
½ lemon, juice of
olive oil
Instructions
STEP 1/5
Preheat an oven to 200°C.
Grease and line a baking tray with parchment paper.
Assemble the Food Processor bowl onto the power unit.
Fit the Fine Grating Disc.
Attach the Express Serve lid and ensure it is locked into place.
STEP 2/5
Place tomatoes and onion onto the baking tray.
Drizzle oil, sugar, vinegar, salt and pepper.
Roast for 20 minutes at 200°C.
Remove from the oven and set aside.
Reduce the oven temperature to 160°C.
STEP 3/5
Line the large mixing bowl with a muslin cloth and place underneath the Express Serve outlet.
Grate potatoes, courgettes and carrots into the mixing bowl using the pusher on a high speed.
Grab the edges of the muslin cloth and squeeze out any excess liquid.
Transfer vegetables into a clean large mixing bowl and discard excess liquid.
STEP 4/5
Add black pepper, garlic, lemon juice and oil into the mixing bowl.
Stir to combine with the grated vegetables.
Shape the vegetable mixture into 8 individual patties.
Transfer contents of the mixing bowl to a large frying pan.
Fry over a medium-high heat for about 10 minutes on each side until browned.
Transfer rosti to the baking tray.
Place in the oven to keep warm.
STEP 5/5
Attach the Blender attachment to the power unit and ensure it is locked into place.
Add roasted tomatoes, roasted onion, stock, peppers, chilli, garlic, paprika, salt and pepper into the Blender goblet.
Attach the lid and ensure it is locked into place.
Pulse until a coarse sauce is formed.
Transfer salsa into a ramekin.
To serve
Remove the warm rostis from the oven and serve with the salsa.
Vegetable Rosti with Smoked Red Pepper Salsa
Inspired by traditional Swiss dish, these crispy vegetable rosti taste great dipped in smoked red pepper salsa.
Ingredients
300 g baby plum tomatoes, halved
1 red onion
2 Tbsp extra virgin olive oil
0.5 tsp brown sugar
1 Tbsp balsamic vinegar
100 g vegetable stock
5 roasted red peppers, from a jar
red chilli, deseeded
1 garlic clove
2 tsp smoked paprika
salt, to taste
pepper, to taste
For the rosti
200 g potatoes, peeled
2 courgettes
2 carrots, peeled
1 tsp black pepper
0.5 tsp garlic powder
½ lemon, juice of
olive oil
Instructions
STEP 1/5
Preheat an oven to 200°C.
Grease and line a baking tray with parchment paper.
Assemble the Food Processor bowl onto the power unit.
Fit the Fine Grating Disc.
Attach the Express Serve lid and ensure it is locked into place.
STEP 2/5
Place tomatoes and onion onto the baking tray.
Drizzle oil, sugar, vinegar, salt and pepper.
Roast for 20 minutes at 200°C.
Remove from the oven and set aside.
Reduce the oven temperature to 160°C.
STEP 3/5
Line the large mixing bowl with a muslin cloth and place underneath the Express Serve outlet.
Grate potatoes, courgettes and carrots into the mixing bowl using the pusher on a high speed.
Grab the edges of the muslin cloth and squeeze out any excess liquid.
Transfer vegetables into a clean large mixing bowl and discard excess liquid.
STEP 4/5
Add black pepper, garlic, lemon juice and oil into the mixing bowl.
Stir to combine with the grated vegetables.
Shape the vegetable mixture into 8 individual patties.
Transfer contents of the mixing bowl to a large frying pan.
Fry over a medium-high heat for about 10 minutes on each side until browned.
Transfer rosti to the baking tray.
Place in the oven to keep warm.
STEP 5/5
Attach the Blender attachment to the power unit and ensure it is locked into place.
Add roasted tomatoes, roasted onion, stock, peppers, chilli, garlic, paprika, salt and pepper into the Blender goblet.
Attach the lid and ensure it is locked into place.
Pulse until a coarse sauce is formed.
Transfer salsa into a ramekin.
To serve
Remove the warm rostis from the oven and serve with the salsa.