Mixed-Vegetable Rosti – Country Living

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Servings: 4 Difficulty: Advanced
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Mediterranean-style light and flavorful appetizer that brings home-style flavor to your table
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This Mediterranean appetizer features Carrot, cut into 1 tablespoon Chopped fresh OR. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Mixed-Vegetable Rosti – Country Living

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 41.0

Description

This Mediterranean appetizer features Carrot, cut into 1 tablespoon Chopped fresh OR. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. matchstick-size strips 1 ts Dried thyme leaves -(1 C) 1 ts Salt 1 md Yellow squash,
  2. cut into 1/2 ts Ground black pepper -matchstick-size strips Carrot Sauce (recipe -(1 C) -follows) 1 md Zucchini,
  3. cut into 1 pk (10-oz) fresh spinach, -matchstick-size strips -rinsed and stems removed 1.
  4. Prepare Roasted Garlic; set aside.
  5. Prepare Lentil Puree; set aside.
  6. In large skillet, heat 1 T oil over low heat.
  7. Add carrot, squash, zucchini, and leek; cook 7 minutes or until vegetables are tender.
  8. In large bowl,
  9. mix together sauteed vegetables, grated potatoes, Lentil Puree, thyme, 1/4 t salt, and the pepper until well blended.
  10. Heat oven to 200'F.
  11. In 6-inch skillet, heat 1/4 inch oil over medium heat.
  12. Drop 1 heaping cup of vegetable-potato mixture into oil and flatten with a slotted pancake turner or spatula to
  13. make rosti.
  14. Cook rosti until golden-about 10 minutes on one side.
  15. Cover skillet with inverted plate; invert rosti onto plate and slide back into skillet.
  16. Cook other side until crisp and golden-about 10 more minutes.
  17. Transfer rosti to wire rack on baking sheet; keep warm in oven while preparing remaining three rostis.
  18. While rostis are cooking,
  19. prepare Carrot Sauce; keep sauce warm over low
  20. heat , While last rosti is frying, in large skillet,
  21. heat about 1 t oil over medium
  22. heat .
  23. Add spinach and cook just until wilted-about 2 minutes.
  24. Toss with remaining 1/4 t salt.
  25. To serve, pour about 1/4 C Carrot Sauce onto each plate; place a rosti on top.
  26. Divide spinach and remaining roasted garlic cloves evenly among rostis.
  27. Roasted Garlic: Heat oven to 375'F.
  28. With sharp knife, cut off tops of 2 large heads garlic.
  29. Peel some of loose outer skins from garlic.
  30. Place garlic heads on small baking sheet and brush with about 2 t olive oil.
  31. Bake garlic 35 to 40 minutes or until very tender.
  32. When cool enough to handle, break cloves from heads of garlic and squeeze from skin.
  33. With fork or back of a spoon, mash enough cloves to

Nutrition Facts

Servings 4

Amount Per Serving
Calories 41.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 69.0mg3%
Total Carbohydrate 10.0g4%
Dietary Fiber 2.8g12%
Sugars 4.7g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, baking, blending, boiling, carrot, chopped, country, cut, fresh, frying, living, mediterranean, mixedvegetable, roasting, rosti, sautéing, tablespoon, title, vegan, vegetables
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