Rainbow Rosti

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    Avatar of Einahpets216


    Grate all ingredients with a box grater (food processor not recommended as the texture is different).
    Squeeze out the water from the grated vegetables through a cheese cloth or the like.
    Using a flat frypan or crepe pan, heat up some olive oil and then place the grated vegetables in an equal layer on top. Flatten down with a spatula or plate. After browning for a minute or two, flip the rosti to the other side. I find the easiest way to do this is by using a plate to flip onto and then putting back into the pan. Cook until golden on both sides.
    Depending on how you like it, I will often pop this in the oven for 10-15 minutes while I prepare other breakfast foods, on 180 Celsius fan forced, this cooks the rosti through and gives a crisper finish.
    Serve with a dollop of vegan sour cream or aoili and some fresh dill.


    1 large carrot
    1 large potato
    1 large beetroot
    1 small onion
    Olive oil

    Serving Size


    Prep Time

    25 minutes

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      Rainbow Rosti

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