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Baked root veg rostis

These are so quick and easy, no unhealthy frying required, so delicious, and a great way to sneak in a few extra veggies


Pictured here, the rostis are used as a side dish to a lentil Chilli, but they could just as easily be served on their own with a dipping sauce, or topped with an oozy poached egg!


-  1 medium parsnip.

-  1 medium carrot.

-  1 fairly large potato.

-  1 finely chopped spring onion.

- 1 tablespoon oil (I used melted coconut oil).

-  1 tablespoon plain flour (I used spelt).

-  pinch salt & pepper.

- half a tsp. smoked paprika.

- half a tsp. dried thyme.


- grate all of the vegetables, and place them into a clean tea towel or muslin cloth and squeeze out as much moisture as possible.

Once you are happy that the excess moisture is gone, place the grated vegetables into a bowl  and add the flour, oil and spices.

Combine well and then shape into pattys.

Place the pattys onto a baking sheet, and cook in a medium oven @ 180,for around 15 minutes, until the vegetables are tender and beginning to turn golden.

Then turn up to 200, for the last 5 minutes to get some extra colour and caramelisation.

And there you have it!


Claire Xx

sticky smoky Cauliflower steaks.

Why not give this simple, nutritious, vibrant and delicious meal a go?

Cauliflower is so wonderfully good for you, 

High in fibre, Vitamin K and C, boosts cognitive function and eye health, contains Potassium and Phosphorus, has anti-inflammatory properties, high anti oxidant levels and is super versatile, a winning ingredient all round I'd say!


to make the Steaks:


Make a marinade as follows.

 -   1 tbsp. white Miso paste

 -   1 tbsp. tomato ketchup

 -   2 tbsp. soy sauce (or Tamari for Gluten  free)

 -   2 tsp. smoked paprika

 -   1 tsp. garlic powder

 -   1 tablespoon

Combine these ingredients together to make a paste.

Cut slabs / steaks of fresh Cauliflower and smother them liberally with the paste.

Now simply cook them in a hot oven - 200 C, or Gas mark 6.

for around 15 minutes.


I've served this with a simple Spinach and Carrot noodle salad, topped with toasted Almonds and Chilli slices.

You could serve them with anything really, great as a side for Fish, or bulk up with rice or potatoes, whatever takes your fancy, I hope you enjoy these as much as I do :-)

Claire Xx

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