Next time you want something quick, delicious and filling, do me a favor and make crisp rösti with carrots. It’s just so finger lickin’ good!
Chickpea flour is THE thing, there so much you can do with it! Within short, I will post a Tastebud about just chickpea flour so stay tuned. If you’re not yet acquainted with this flour, I can only recommend you to rush to the store immediately. Today, we will use the flour to create Swiss rösti.
I combine the carrots in the rösti with ground fenugreek and dill seeds but if you can’t manage to find it try garlic, fresh dill, parsley, lemon zest, or perhaps just salt and pepper instead.
To go with my carrot rösti I made a sauce with tamarind paste and deep-fried leeks.
The tamarind is common in the Indian, Thai and Mexican kitchen. It grows in long pulps and has a fairly sharp and sour taste. You can get them both fresh and dried, but it contains quite a few cores so it’s easier to buy a ready-made paste. As always, check so that there is no unnecessary things included in the pot when buying ready-made! If you can’t manage to find the paste, you could also consider using lemon juice. Taste a bit different, but probably just as good.
And don’t worry, if you do not have the time to fix the sauce, it also works with some yogurt. The fried leeks are good but would you be in a hurry … Well, you get it.
Let’s get to work!
Crisp rösti with carrots
Will make about 6-8 thin rösti’s
110 gram / 3.8 oz chickpea flour
180 gram / 6.34 oz warm water
1 good pinch of grounded fenugreek
2 teaspoons whole dill seeds
Salt and pepper (preferably white pepper, it works really well with the chickpea flour)
150 gram / about half a big winter carrot
A tablespoon of oil for frying (coconut, olive or sunflower)
How do I do it?
1. Mix the chickpea flour, warm water and spices with a fork in a large bowl. Mix well and make sure that you don’t have any flour lumps left when ready. Set the mixture aside while you prepare the carrot.
2. Wash and peel the carrot. If you have a spiralizer, slice the carrot in spaghetti-like spirals. If you do not have a spiralizer, Cut the carrot very thinly into long slices and divide them then in spagetti-like strips. If the strips are very long, it may be convenient to cut them once or twice.
3. Blend the cur carrot with the chickpea-mix well (easiest with your hands). Make sure all the pieces of carrot are covered with some batter.
4. Add oil to a baking pan and shape thin rösti. The thinner you make them, the more crisp they will get! Bake the pancakes on both sides on medium heat until golden.
5. Let the finished rösti’s drain on a paper towels before you tuck in. They are at their best freshly made but also works in a lunch box.
Sweet and sour sauce with tamarind
2 medjoul dates (if you use smaller dates, take three)
2 tsp tamarindpasta
1 teaspoon of coarse grounded fennel seeds
2 tablespoons of shredded leaves of cilantro or parsley
1/2 tsp red chilli, finely chopped
A little warm water to dilute the sauce with
How do I do it?
1. Chop the dates finely with a knife. Ground the fennel seeds coarsely. Shred the leaves of cilantro or parsley.
2. Mix the tamarind paste with some warm water and the spices in a small bowl. Add the chopped leaves and stir until you have a nice, solid sauce. If preferred, you can dilute the sauce further to make it more sauce-like.
1/2 leek (only the white part)
Oil to fry the leeks in
How do I do it?
1. Clean and cut the white part of the leek into pieces of about 6 cm long and shred it finely.
2. Heat one cm of oil in a baking pan. Add the leeks to the oil it’s screaming hot. Avoid adding too much at one time, that will cool the oil off too quickly and you get flabby leaks instead.
Fry the leeks golden and crispy. When ready, use a skimmer and let the deep-fried leeks drain on paper towels before serving.
These recipes are free from gluten, lactose and soya.