RECIPE :: Potato and parsnip rosti with chanterella mushrooms

(makes 4 rostis)

Ever since I made my first rosti I have fallen in love with them. They can be simple or complex to make and they can be topped with almost anything you can imagine.

Ingredients
Rosti
500g of potatoes,
100g of soft silken tofu,
60ml of olive oil,
500g of parsnips (peeled and grated),
1 handful of fresh parsley (finely chopped),
1 handful of fresh chives (finely chopped),
5cm sprig of rosemary leaves (finely chopped) and
2tsp of salt.

Garlic topping
2 cloves of crushed garlic and
40g of butter.

40g of baby spinach and
8 chanterella mushrooms.

Method
1) Pre-heat the oven to gas mark 7 / 220C / 425F.
2) To make the rosti; boil the potatoes with their skins on for 15 minutes. Let the potatoes cool down then peel. Mash the potatoes with the tofu and olive oil.
3) Blanche the parsnips for 2 minutes then drain as much of the liquid from them as possible. Using kitchen paper to remove any water that clings to the parsnips.
4) Combine all the rosti ingredients. Take four 3inch rosti rings and put a quarter of the mixture into each ring and bake for 50 minutes. If the top of the rosti starts to get to dark then cover with a bit of foil.
5) To make the topping; combine the butter with the crushed garlic.
6) Once the rostis are cooked remove from the oven and top with the spinach, place two mushrooms onto the spinach then place a quarter of the garlic butter onto the top. Lower the oven to gas mark 4 / 180C / 350Fand bake for a further 10 minutes.
7) To serve lift the rosti onto a warm plate and remove the rosti ring.