Vegetable Rosti

Lucy served this delicious rosti for our supper. It is colourful, tasty and easily digested when we are both a little under the weather. Thank you Lucy.
Ingredients
6 potatoes
3 carrots
200 g pumpkin
1 onion
2 courgettes
100 g frozen peas
large bunch of watercress
salt and pepper
1 tsp powdered mustard
1/2 lemon
olive oil
Method
Preheat the oven to 180 C, 350 F, Gas Mark 5. Peel the potatoes, onion, pumpkin and carrots then coarsely grate them and the courgette in a food processor. Add a large pinch of salt and toss to mix them all together.
Mix the mustard, juice of the lemon, 4 Tblsp of olive oil and salt and pepper in a bowl.
In a bowl place 4 Tblsp of olive oil and a pinch of salt. Take a handful of the vegetable mixture and squeeze out the excess fluid and place in the bowl. Continue until all the mixture is in the bowl.Toss until well mixed.
Oil a large baking tray and spread the vegetable mixture over it.
Roast for 35 minutes until golden and crisp round the edges.
Blanch the peas in salty boiling water for a minute. Drain and add to the bowl of dressing. Place the watercress on top. Toss to dress it and pile on top of the rosti.
Serves 4 people.
Can be served as a light meal or as a vegetable accompaniment to a main meal.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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