Crispy, veggie-rich rosti a perfect fall breakfast

Yankee Chef logoBy Jim Bailey
theyankeechef.blogspot.com

A traditional Swiss farmers dish for breakfast, this crispy vegetable-laden recipe is great any time of day and needs no other accompaniment.

But if you want to classically enjoy it, add fried or poached eggs on top.

autumnalcrsipyrosti3/4 cup shredded turnip or parsnips
1 large carrot, peeled and shredded
1/4 cup cooked, French-style green beans
1/4 cup minced onion
2 eggs, beaten
3 tablespoons apple sauce, plus more for serving
2 tablespoons flour
1 tablespoon brown sugar
1/2 teaspoon each salt, black pepper and nutmeg
2 tablespoons pure olive oil

In a large bowl, combine first 9 ingredients well; set aside. Heat oil in a 10-inch skillet over medium high. When oil is shimmering, add the turnip mixture, spreading it out evenly. Let cook 2 minutes and then reduce heat to medium low. Cover and cook an additional 4 minutes. Remove lid, carefully flip over and continue to cook another 4-6 minutes, or until browned on bottom.

Transfer to a serving platter, cut into 4 wedges and serve with side of cold applesauce.  Make 4 wedges.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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