My prize and a Rosti-topped Root Vegetable Bake

I was the lucky winner of Tandy’s regional and seasonal challenge with my Preserved Peppadew recipe and won the Love and Food, The Market Cookbook.  It is a super book with lovely ideas and the cover boasts a picture of my favourite fruit – figs!  I received my lovely prize in the post a couple of weeks back while the folks were visiting again and mom hijacked my prize to have a read through with her afternoon tea and decided to surprise us with one of the recipes that evening.  It was slightly amended as she did not have all the vegetables on hand that the recipe called for but was a great interpretation of the original recipe (original recipe below).

Rosti-topped Root Vegetable Bake

Ingredients

2 sweet potatoes peeled and cubed
4 carrots peeled and diced
4 parsnips peeled and diced
3 rutabagas (swedes) peeled and diced
3 cloves garlic crushed
45mlolive oil
Sea salt and freshly ground black pepper
4 medium or 6 small beetroot
400g chickpeas
125ml coconut milk
25ml vegetable stock
Handful coriander leaves
4 potatoes
2 eggs
125ml cake flour

Method

  1. Preheat the oven to 180°C.
  2. Place the sweet potatoes, carrots, parsnips, rutabagas and garlic on a baking dish and drizzle with olive oil.
  3. Season with salt and pepper and bake for 30 minutes or until the vegetables are tender and slightly caramelised.
  4. In the meantime, cook the beetroot in boiling water until tender.  Skin and cube and add to the vegetable mixture.
  5. Add the drained chickpeas.
  6. Combine the coconut milk and vegetable stock and pour over the vegetables and add the chopped coriander.
  7. Peel and grate the potatoes into a medium bowl.
  8. Add the eggs and flour.  Season with salt and pepper and mix through.
  9. Layer the potato mixture over the vegetables and bake for 15 to 20 minutes until the top is crispy and the vegetable sauces are bubbling.
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57 thoughts on “My prize and a Rosti-topped Root Vegetable Bake

  1. Congratulations, Mandy, on winning Tandy’s challenge. Your competitors never stood a chance! Today’s recipe sounds really quite good. Such a great assortment of root vegetables and all topped with a crispy potato topping. It couldn’t get much better than this!

  2. I love that you added rutabagas in this dish. I always find it hard to cook with them- just lack of ideas really but if anyone has ideas on cooking veggies I know it is you. I love this veggie bake!

  3. Natalie (Sweetpumpkins.com)
    Congratulations Mandy on winning the challenge. This dish looks wonderful. I love the idea of the rosti-top and it is chock full of delicious vegetable. Brilliant.

  4. Mandy, what a fabulous dish to have on standby for vegetarians! So often they’re ripped off when it comes to mains, but this one is a perfect dish for everyone. Good to know it can be varied too to suit the veg on hand. Thank you, I’m bookmarking this one! 🙂

  5. Pingback: Microwaving rutabaga | Minervacreatio

  6. Well deserved congratulations to you! What a great prize too…I think you can never have too many cookery books 🙂 Love this recipe, We don´t eat meat every day and a dish like this is perfect, warming, comforting, filling…well, just delicious!

  7. I’m loving all the vegetables you have added to this delightful Swiss dish. The result is so pretty too – nice photo Mandy! Congratulations on your award – yay!!

  8. Mandy, popping back in to let you know I tried this recipe yesterday and it was very nice indeed! I used two sorts of sweet potatoes, carrot and a kohlrabi we found in the backyard. Thank you again for the recipe – it’s great to have something that is both vegetarian and lactose-free! 🙂

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