I love potatoes. Just putting that out there. Roasted with olive oil and salt in the oven. The waxy, golden yukons; the royal hue of purple fleshed taters; the rosy glow of pink spuds. But I can't eat the quantity of potatoes to which I am accustomed. Limited to a single serving of starchy vegetable per day, sweet potatoes or winter squash usually win out over the humble potato. The traditional rosti is essentially a cross between hashbrowns and a potato pancake. But tonight I combined a medley of root vegetables, with sweet potato subbing for regular old potatoes, and created a lovely golden rosti.
This meal was inspired by The Veganopolis Cookbook and would be an excellent brunch dish or dinner side (or main meal, for me). If you can eat them, grated carrot and beets would add color and flavor!
Root Rosti (adapted from Veganopolis cookbook)
1 turnip, grated
1 parsnip, grated (limit food)
1 fingerling sweet potato, grated (limit food)
1 sunchoke, grated
1/2 small onion, chopped
1 tbs oil
salt, dill, and garlic powder to taste
1. Saute onions in half the oil in a skillet, until translucent. Season. Toss with rest of vegetables and oil.
2. Spread into a small, well-oiled pan and bake for about 45 minutes at 400F. Conversely, you can form into patties and pan-fry.
Check out other scrumptious and healthy dishes at Wellness Weekends.
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