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| Root vegetable râpés |
Ingredients
(Makes 10 râpés)
You need:
1 carrot, peeled and finely grated
1 parsnip, peeled and finely grated
1 white sweet potato, peeled and finely grated*
2 small eggs, lightly beaten with a fork
1 teaspoon freshly ground nutmeg
1 tablespoon chopped parsley
Sea salt and pepper, to taste
Safflower oil, to fry
Smoked salmon, to serve
Crème fraiche or mascarpone, to serve
Slices of pear, to serve
*the grated vegetables combined make 1 lb + 4 oz (600 g)
Cooking Instructions
Steps:
In a bowl, combine the vegetables with the eggs, parsley, nutmeg and season with salt and pepper.
Heat a few tablespoons of oil on medium to high heat and when warm, add a heaped tablespoon of vegetables. Use the back of a flat spatula to flatten the râpé.
Cook for 3 to 4 minutes and then flip on the other side. Cook for 3 more minutes, or until golden brown and crispy. Keep them in the oven preheated at 250 F while you keep working.
Serve topped with crème fraiche spread on top, a slice of smoked salmon and one of pear. Add salmon roe too, if you like. And enjoy!
by Hogan |
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