Crispy Root Vegetable and Leek Frying Pan Rosti

Name: Crispy Root Vegetable and Leek Frying Pan Rosti
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 large leek, trimmed and thinly sliced; 2 carrots, grated; 2 parsnips, peeled and grated; 2 clove 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; 1 handful fresh thyme leaves

A golden-brown, crispy vegetable pancake packed with the natural sweetness of parsnips and carrots balanced by savory leeks. This simple one-pan dish makes for a satisfying vegetarian lunch or a hearty seasonal side.

Servings4 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

large leek, trimmed and thinly sliced
1
carrots, grated
2
parsnips, peeled and grated
2
garlic cloves, finely chopped
2 clove
egg, lightly beaten
1
Plain flour
4 tbsp
onion salt
1 tsp
unsalted butter
2 tbsp
spring onions, finely sliced
3
fresh thyme leaves
1 handful

Step-by-Step Instructions

In a large mixing bowl, combine the thinly sliced leek, grated carrots, grated parsnips, and finely chopped garlic. Pour in the lightly beaten egg and toss until the vegetables are evenly coated.

In a separate small bowl, whisk together the plain flour, onion salt, and a generous grinding of black pepper. Sprinkle this mixture over the vegetables and stir thoroughly until the flour is fully incorporated and forms a light binding batter.

Melt the unsalted butter in a large non-stick frying pan over medium heat. Spoon the vegetable mixture into the pan, spreading it out and pressing down firmly with a spatula to create an even layer that covers the base.

Cook for 5–6 minutes until the underside is golden and the rosti slides easily when the pan is shaken. Carefully invert the rosti onto a large flat plate, then slide it back into the pan. Cook the other side for another 5–6 minutes until crispy and golden all over.

Transfer the rosti to a board or serving plate. Scatter the sliced spring onions and fresh thyme leaves over the top, then slice into wedges and serve immediately.