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.