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Root Vegetable Rosemary Rosti Recipe

Looking for an easy Root vegetable rosemary rosti recipe? Learn how to make Root vegetable rosemary rosti using healthy ingredients.


Submitted by schulberg

Makes 4 servings



Lorraine Pascal - Home cooking made easy

Recipe Ingredients for Root vegetable rosemary rosti

2 sliced raw Parsnip
1 medium raw Sweet Potato
1 medium raw Carrots
100 grams White Flour, Unbleached
1 tablespoon Rosemary
2 large Egg, Whole
8 tsp Unico Sunflower Oil
125 grams Creme Fraiche
0.5 lime yields Lime Juice

Recipe Directions for Root vegetable rosemary rosti

Grate all the vegetables, then add the flour rosemary, salt & pepper. Add beaten eggs & mix well. Divide mix into 8 balls & flatten into patties. Fry for 3 minutes on each side in the oil, then bake for 18-20 min at 180 celsius. Meanwhile combine the creme fraiche & juice of 1/2 a lime, then season with pepper. Serve the creme on top of the rosti.
Categories

English

Nutrition Facts
Serving Size 198.5g
Amount Per Serving
Calories
398
Calories from Fat
216
% Daily Value*
Total Fat
24.0g
37%
Saturated Fat
1.8g
9%
Trans Fat
0.0g
Cholesterol
106mg
35%
Sodium
61mg
3%
Potassium
390mg
11%
Total Carbohydrates
39.0g
13%
Dietary Fiber
4.9g
20%
Sugars
5.8g
Protein
7.5g
Vitamin A 180% Vitamin C 27%
Calcium 4% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very low in sodium
  • Very high in vitamin A
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