Salsify & Leek Rosti

1. 1

   Peel and coarse grate Salsify (4/5 roots)

2. 2

   Julienne leeks (3 smallish)

3. 3

   Cook both in butter till soften but not to soft

4. 4

   Set aside in a bowl

5. 5

   Chop garlic, ginger, chilli finely (we used 1 big clove, 1 inch, and 1 chilli) and add to Salsify and Leek with an egg to bind

6. 6

   Season well

7. 7

   Cook as small rostis in butter and olive oil

8. 8

   Rest briefly on kitchen paper to remove any excess fat

* Per serving · 4 servings · Values may vary.

No additional tips available.