Potato and Onion Rostis with Grilled Asparagus and Beetroot Puree

This tempting recipe is a delicious as inspiring, created by South African-trained chef Paula Sachs, as part of her nutritious and easy-to-make plant-based menu.

Green Melon Gazpacho
Potato and Onion Rostis with Grilled Asparagus and Beetroot Puree
Creamy Coconut and Strawberry Pots

Ingredients for Rostis

  • 3 medium potatoes, peeled
  • 1 white onion, chopped finely
  • 1 garlic clove, chopped
  • 1 cup flour (or potato flour)
  • 1 tablespoon Herbes de Provence
  • Plenty of black pepper

To make rostis

  1. Coarsely grate your potatoes
  2. Put your grated potatoes into a dish cloth and squeeze out excess water
  3. Add the potato, garlic, onions, herbs, flour and seasoning together
  4. The mixture needs to be moist, but not wet
  5. Divide mixture into 4 and pat into rounds
  6. Pan fry in a generous amount of olive oil, on a medium heat, for about 5 minutes each side
  7. The edges should be crispy, the middle a bit soft, but the potato must be cooked through (test with a knife through the centre)
  8. Drain the rostis on kitchen roll to get rid of excess oil

Ingredients Grilled Asparagus

  • 2 bunches of green asparagus
  • Olive oil
  • Salt and pepper to taste

To grill asparagus

  1. Heat the grill pan until very hot
  2. In the meantime, trim the asparagus to get rid of the stalky ends
  3. Pour olive oil over the asparagus and season well
  4. Grill asparagus in the pan for about 5 minutes, keep turning
  5. The aim is to get lovely char grilled marks, but don’t overcook the asparagus – they should be lovely and crunchy

Ingredients Beetroot Puree

  • 2 raw beetroots, medium, peeled and chopped roughly
  • 1 teaspoon fennel seeds
  • 150g of drained chickpeas (half a can)
  • 100 ml coconut milk

To make the puree

  1. Boil the beetroot until tender (you can also use pre-cooked beetroot)
  2. Blend the cooked beetroot, fennel, chickpeas and coconut milk together (using a hand-blender or blender)
  3. If necessary, add more coconut milk and olive oil a little bit at a time until there is a consistent puree

Plating up

Spoon the puree onto the plate, then place the rostis on/next to the puree (as preferred). Place the grilled asparagus on top, garnish with mint and a chopped radish, and drizzle a little olive oil over the dish.

Serve with a chilled glass of Forever Summer and enjoy!

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