Potato Rosti with mustard fruit
700g Desiree potatoes, peeled and coarsely grated
500g parsnips, peeled and coarsely grated
2 green onions, finely chopped
2 tsp finely chopped fresh thyme
4 egg whites, lightly beaten
1 tbsp olive oil
100g butter, chopped
350g watercress, trimmed
200g radicchio, trimmed
220g thinly sliced mustard fruits
40g pine nuts, roasted
Preheat oven to 200C. Rinse potato in a large bowl of cold water; drain. Squeeze out excess water; spread out on paper towel and pat dry. Place potato in a large bowl with parsnip, green onion, thyme, egg white and sifted cornflour, then season well. Stir well to combine.
Heat oil and butter in a 26cm ovenproof frying pan over medium heat, add potato mixture, pressing firmly to flatten; cook for 5 mins or until lightly browned.
Transfer to oven; bake for 25 mins. Invert rosti onto an oven tray, then carefully slide rosti back into pan. Bake for a further 10 mins or until browned and tender.
Leave in pan for 15 mins. Remove rosti from pan and cut into wedges. Serve with watercress, radicchio, mustard fruits and pine nuts.
Tip: mustard fruits is an Italian condiment made of candied fruits and a mustard-flavoured syrup. It is available at select food stores.