Friday, 18 November 2011

Healthy break: vegetable rosties (EN)

This is France! After three days eating foie gras, magret de canard and drinking champagne, it’s time for a healthy break, my stomach can’t do more!

And who’s said that vegetables were boring? Maybe I did. That’s true I am not a big fan of sad steamed vegetables. Boring! Oups I said it again…

You will find here a winning trio: a super easy, cheap and tasty recipe made with almost only vegetables!

Grated vegetables are bound minimally with breadcrumbs and seasoned with parmesan and shallots to end up in a surprising veggie pancake. Served along with yoghurt and mint sauce, that recipe will definitively become the hero of your “save my stomach” days!

Ingredients for 4/6 people

1 big potato
3 medium zucchinis
3 medium carrots
2 lightly beaten eggs
80g breadcrumbs
1 chopped shallot
1 crushed garlic glove
100g shaved parmesan
Finely chopped parsley or coriander
Salt and pepper
Optional : one teaspoon curry

Yoghurt sauce
1 yoghurt
1 handful of chopped mint
Juice of 1/4 lemon
Salt and pepper

Grate vegetables by hand or with a food processor. Put them together in a colander and press to get rid of water.

In a bowl, mix together all the other ingredients. Add the vegetables and stir together.

Preheat a pan on a low / medium heat with a small teaspoon of oil. When the oil is hot, put large spoonfuls of batter in the pan to make pancakes of 8cm in diameter . Cook, turning once, until nicely browned on both sides, around 15 minutes in total.

For the yoghurt sauce, mix together all the ingredients. That’s it!

Serve the pancakes hot along with the yoghurt sauce and salad. 

And now your whole body is happy and say thank you!

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