Its A Winter Root Vegetable Rosti!

1. 1

   Bring a large saucepan of salted water to a boil.

2. 2

   Coarsely grate and combine the carrots, rutabaga and onion the quickest route here is a food processor using the coarse grating attachment, picking out any chunky slivers.

3. 3

   Add the grated vegetables to the boiling water and blanch for 2 minutes, then drain in a sieve and press out as much liquid as possible using a potato masher.

4. 4

   Transfer the grated vegetables to a large bowl and leave to cool to room temperature.

5. 5

   You can prepare it to this point an hour or two in advance, in which case cover and set aside.

6. 6

   Whisk the eggs with the mustard, mix this into the vegetables and season the mixture.

7. 7

   Fold in the ham if wished.

8. 8

   Heat a tablespoon of oil in a large, non-stick frying pan over medium heat, and drop heaping tablespoons of the mixture into the pan, gently but firmly pressing each mound down with a spatula to form a patty about 1/2 inch thick with ragged edges.

9. 9

   You will probably be able to fit about 3 in the pan at a time.

10. 10

    Cook for 2-3 minutes until the underside is golden and crispy, then carefully turn, using a spatula because they are quite delicate, and cook for a couple of minutes longer.

11. 11

    Cook the remainder in the same fashion, adding more oil to the pan with each batch or as necessary.

12. 12

    You should get 8-9 in all they can be kept warm in a very low oven if wished.

* Per serving · 4 servings · Values may vary.