A Modern Way to Cook by Anna Jones

Author:Anna Jones
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2015-05-27T16:00:00+00:00

Preheat the oven to 220°C/200°C fan/gas 7, and get all your ingredients together. Heat a griddle pan on a high heat.

Beat two eggs together. Peel the parsnips and potatoes and coarsely grate them into a mixing bowl. Squeeze the grated vegetables in your hands or in a clean tea towel to get rid of most of the moisture, then put back into the bowl and add the beaten eggs and the thyme leaves. Season with salt and pepper and mix well.

Heat an ovenproof shallow casserole or frying pan, then add a good drizzle of oil and the parsnip mixture. Pat out to form a thick rösti and cook on a high heat for a couple of minutes, then put into the oven and roast for 20 minutes.

Next griddle the leeks until charred on all sides and then put into the oven to keep warm with the rösti. Wilt the spinach in a frying pan with a little olive oil, then take off the heat and season well with sea salt and black pepper and grate over the zest of the lemon.

A couple of minutes before your rösti is ready, fry the eggs in a little ghee. Once the rösti has had its time, take out the leeks and mix them with the spinach. Pile this on top of the rösti with the ricotta.

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