Recipes
Carrot and potato rosti
A versatile side dish with the delicious texture of rosti and the sweet flavour of carrots
A versatile side dish with the delicious texture of rosti and the sweet flavour of carrots
(35 votes)
Cook: 1 Hour 10 Mins
Serves: 12
Price: 15p per serving
Nutritional Information
Each 74g serving contains
Energy
352kj
84kcal
352kj
84kcal
4%
Fat
4.2g
4.2g
Med
6%
6%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
2.5g
2.5g
Low
3%
3%
Salt
0.21g
0.21g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
475kj/114kcal
Typical energy values per 100g:
475kj/114kcal
Ingredients
450g large potatoes
1 large onion, finely chopped
3 rashers streaky bacon, chopped
1 tbsp sunflower oil, plus extra for greasing
200g carrots (peeled weight), coarsely grated
25g butter, melted
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Boil the whole potatoes (don't peel them first) in lightly salted water for exactly 10 minutes. Drain and leave until cool enough to handle. Then peel and grate on the coarse side of a grater.
2
While the potatoes are boiling, fry the onion and bacon in the oil until the onion is soft and golden.
3
Put the potato, onion, bacon and carrots in a large bowl. Add the melted butter, season well and mix together.
4
Grease a 12-hole bun tin with a little oil. Cut 12 small rounds of baking paper to go in the bottom of each and spoon the rosti mixture on top. Press down lightly and cover the bun tin with a piece of foil. Cook in the pre-heated oven for 10 minutes, then remove the foil and cook, uncovered for another 15 minutes.