Why is it, that people attempt to create ridiculous ‘healthy’ versions of things which are only delicious because of a generous helping of fat, sugar, or anything else deemed to be harmful?
I decided to make Vegetable Rosti Pie (it should really be called Vegetable Rosti Sludge) which featured in the Waitrose ‘Winter Harvest 2014’ recipe booklet (and – another whinge – why doesn’t Waitrose put these things on line?). This recipe has NO oil/fat in it apart from some in the low fat yogurt. I Googled ‘Rosti‘ and the first link I got was How to cook the perfect rösti (clearly authentic as ‘rösti‘ was spelt properly (with an umlaut)!), which suggests using goose fat.
Why are we bombarded with inferior versions of things that are excellent in their original form? For example, this recipe for millionaire’s shortbread from a raw food fanatic. It may look like millionaire’s shortbread if you have bad eyesight and the light is really dim, but it will taste (and feel) like something completely different (and certainly not like the version Thornton’s do)!
Anyway, back to this Waitrose recipe. Mine was adapted, because I didn’t have all the ingredients and I decided to substitute olive oil for some of the low fat yogurt (I’m not sure that this improved the result). For two people:
- 1 slice (4cm wide) of a large sweet potato (peeled and coarsely grated)
- Swede (peeled and coarsely grated), the same quantity as the sweet potato
- Butternut squash (peeled, deseeded and coarsely grated), the same quantity as the sweet potato
- 1 small shallot (finely sliced) or equivalent onion
- 200g cannellini beans (drained – half a large can (you could store the rest in the fridge use the rest in minestrone))
- 4-5 sprigs of parsley (chopped)
- 3 tbp olive oil
- 3 tbp low fat yogurt
- 3/4 tsp ground coriander
- freshly ground black pepper to taste
Blanch all the vegetables in boiling water for 3 minutes and drain.
Mix the beans, parsley, olive oil, yogurt, coriander and black pepper in a large bowl. Add the vegetables.
Mix well, and press into a lightly greased ovenproof dish.
Cook at 190C (gas mark 5) for 40 minutes (or until the surface begins to brown).
Serve with poached eggs.
I will make this recipe again, but I shall be ditching the yogurt and olive oil for a generous helping of goose fat, and I will also omit the cannellini beans which seem to add nothing (except protein), and have a rather unpleasant texture when they start to brown.