Carrot Rosti with Poached Egg and Raisin Jam

Difficulty:
1/5

Ease of Preparation: Medium
Time of Preparation: 35 minutes
Yield: 6 servings

A fresh take on a breakfast classic, this rosti is made with carrots! Chickpea flour deliciously binds the carrots and a warming, sweet-tart raisin jam rounds out the flavors. Top with a poached egg for a complete breakfast!


 

Ingredients

Raisin Jam:
  • 1 cup (240 ml) raisins
  • 1 cup (240 ml) water
  • 3 tablespoons (45 ml) balsamic vinegar
  • 1/3 cup (80 ml) sugar
  • 2 teaspoons (10 ml) ground fennel seeds
  • Salt and pepper
Carrot Rosti:
  • ½ pound (227 g) chickpea flour
  • 1 ½ cups (350 ml) warm water
  • 1 teaspoon (5 ml) ground caraway
  • 1 teaspoon (5 ml) ground dill seed
  • Salt and white pepper
  • 24 ounces (680 g) carrots
  • Vegetable oil, for searing

 

  • 6 soft-poached eggs
  • Salt and pepper
  • Chives, to garnish

 


 

Method:

For the Raisin Jam:

In a saucepan over high heat, combine the raisins, water, vinegar, sugar, fennel, salt, and pepper. Bring to a boil.

Reduce the heat and simmer for 20-30 minutes until thick and jammy. Stir often to prevent sticking.

Chill completely and keep cold until needed.

 

For the Carrot Rosti:

Mix the chickpea flour, warm water, caraway, dill seed, salt, and pepper with a whisk in a large bowl.

Wash and peel the carrot, then shred with a box grater (large holes).

Combine the cut carrot with the chickpea mixture and mix well, making sure to coat the carrot pieces well with the batter.

Transfer the batter to a sieve set over a bowl and allow the excess batter to drip off.

Heat oil in a non-stick pan over medium-high heat.

Form thin (1/3 inch/10 mm) pancakes with the mixture and sear until golden, about 1-2 minutes per side.

 

To serve:

Present the Rostis with warm soft-poached eggs and raisin jam.

Season the eggs with salt and pepper and garnish with chives.