Beetroot and carrot rosti, poached egg (Copy)

This is a great recipe for brunch. Really easy to make and a great use-up of root veggies that we all have kicking around our fridge. Here we’ve used beetroot and carrots (and a few rogue potatoes we had left over) but you could easily use parsnips or even sweet potato as well.

Give it a go and let us know how else you are going #OneStepGreener.

Serves 4

Ingredients

2 large beetroot, peeled
2 large carrots
2 large potatoes
1/2 tsp caraway seeds
1/2 tsp cumin
1 tbsp salt
100g unsalted butter

4 poached eggs
4 tbsp crème fraîche
Chives, finely chopped

Instructions

Turn the oven to 190 degrees fan.

Using a box grater or the grating attachment of a food processor grate the vegetables. Sprinkle liberally with salt and set aside for 5 minutes.

In a large frying pan over a medium heat add the spices and toast for a minute until they become fragrant. Remove from the pan.

Then, squeeze as much of the liquid from the veggies as possible, using your hands or through a clean tea towel (be prepared to have a pink tea towel for the future because of the beets!). Add the spices, some ground black pepper and give it a good mix.

Heat 50g of the butter in the pan until foaming, then add the vegetables and make sure they are evenly spread around. Keep this on a relatively high heat for five minutes to form the crispy bottom. Dot the top with the remaining butter and place in the oven for 30 minutes until cooked through.

Remove from the oven, the top should be golden and beginning to crisp up on the sides. Slice the rosti into four and top with a poached egg, a spoon of crème fraîche and finely chopped chives., drizzle generously with the cheese sauce and get everyone to dig in!

Did you make this recipe?

Tag @billyandjack on Instagram and hashtag it #billyandjack