HCF Fit and Well : HCF Health Agenda - January 2017
39 January 2017 | Health Agenda POTATO AND BEETROOT ROESTIS WITH HORSERADISH CREAM AND FRIED EGGS Serves 4 INGREDIENTS 3 large desirée potatoes, peeled 3 tbsp grated horseradish or unsweetened prepared horseradish 125g sour cream or crème fraîche 1 large beetroot, finely grated 2 tbsp plain flour salt flakes and freshly ground black pepper extra-virgin olive oil 4 eggs 1 handful of tarragon leaves or ½ bunch of chives, finely chopped METHOD 1Add the whole potatoes to a large saucepan and fill with cold salted water. Bring to a simmer and cook for 15--20 minutes. Drain and set aside to cool -- the potatoes will still be a little firm. 2Combine the horseradish and sour cream in a small bowl. Refrigerate until needed. 3Coarsely grate the cooled potatoes over a tray -- if you do this in a bowl you can lose the texture by crushing the threads. Add the grated beetroot and flour, season with salt and pepper and combine gently with open fingers. Shape into cakes the size of tennis balls, being careful not to crush the potato threads too much. 4Heat a generous amount of oil in a large frying pan over medium heat. Fry the roestis in batches for about 3 minutes on each side until cooked through and golden -- you can keep the cooked roestis warm in a low oven while you fry the remainder. 5 Fry the eggs to your liking. Serve two roestis per plate topped with an egg and a dollop of horseradish cream. Scatter over the tarragon and serve.
HCF Health Agenda - Issue 02
HCF Health Agenda - April 2017