Ingredients
12 medium agria potatoes
½ bunch spring onions
3 large carrots
½ fennel bulb
2 celery sticks with leaves
25g parsley
25g rosemary
salt and pepper
olive oil
Method
Heat oven to 200degC.
Add potatoes to a large pot of cold water and bring to the boil. Once boiling reduce heat to a simmer and cook until potatoes are just cooked (still slightly firm in the centre).
Strain and cool potatoes. Once completely cool, grate the potatoes and carrots, set aside.
Dice the fennel, celery, spring onions and herbs and add to carrot and pototoes.
Mix and season well.
Pack the mixture firmly into a lined oven dish and drizzle with olive oil.
Bake for 1 hour in oven.
Take out of oven. Put a weight on top to press down the mixture and refrigerate for 3 hours or more.
Once cool, remove from tray and portion to suit.
Place a little olive oil in a hot pan, sear all sides of the rosti and finish in the oven for 5 minutes at 200degC or cook in a deep fryer.
Recipe provided by Vanguard Coffee, Princes St. Recipe requested by Sara Edwards, of Outram.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
