Potato Rösti with Sautéed Greens & Basil Cream

Posted in Breakfasts Main meals

Tags: low fat, refined sugar free, vegan, vegetarian

This wholesome, savoury plate is equal parts indulgent and guilt-free, and that's what we like to call a well-balanced meal!

Prep: 20 mins

cook: 40 mins

serves:

4

Totally Doable

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You will need:

2 large potatoes, peeled and grated
2 spring onions, finely sliced
⅓ cup parsley, finely chopped
½ cup peas, frozen
1 tablespoon plain flour
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon cracked pepper
1 onion, chopped roughly
2 bunches asparagus, trimmed and cut into 4 cm pieces
3 cups broccoli florets*
8 cups baby spinach
¼ cup pepitas

~

Recipe: Vicki Valsamis

Photography: Chris Middleton

Stylist: Deb Kaloper

Directions:

1Preheat oven to 180°C and lightly coat a 12-cup non-stick muffin tray with olive oil. Line the bases with small disks of baking paper. Set aside.
2Place potatoes, spring onion, parsley, peas, flour, olive oil, salt and pepper into a large bowl. Stir well to combine. Divide the mixture amongst the muffin cups and gently press each down to form a shape. Bake for 30 minutes or until browned and crisp.
3For the sauce, place basil leaves, olive oil and garlic into a large glass or blending vessel. Using a stick blender, blend on high for 1 minute until a thick emulsion forms. Set aside.
4In a large frying pan over medium heat, sauté the onion in a dash of oil for 4 minutes or until soft. Add asparagus and broccoli; toss and cook for another 8 minutes until tender. Then add spinach and cover for 2 minutes or until it's wilted. Season with salt and pepper.
5Remove rösti from the oven and place 3 on each plate, and equally divide sautéed greens over them. Sprinkle with pepitas and lashings of basil cream. Serve immediately.

*Tip: Don't be afraid to chop and use the broccoli stalks, too! They have the same nutritional value as the florets and add a refreshing crunch to the dish.

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