Fall for Fall with a Root Vegetable Rosti

Fall for Fall with a Root Vegetable Rosti

Fall for Fall with a Root Vegetable Rosti

Suitable for breakfast, lunch, or dinner, this Rosti is the perfect way to utilize all of Fall's delicious root vegetables. Use the seasonal veggies listed, or swap it out with your favorites. (Although, we highly recommend that you give the celery root a try!)

Root Vegetable Rosti


Fall for Fall with a Root Vegetable Rosti

4-5” butternut squash

1 sweet onion

1 celery root

2 large parsnips

1 bunch parsley

zest of 1 lemon

sea salt to taste

1/2 cup quinoa flakes (can sub oatmeal or almond meal)

3 eggs

3 egg whites

4 eggs

1/2 cup chopped fresh basil


1. Place the grating blade into your food processor.

2. Then, wash, peel and chop veggies (squash - parsnip) into about 1” strips to fit into the top of your food processor. Turn your processor on and feed the veggies through the top until all veggies have been grated.

Fall for Fall with a Root Vegetable Rosti

3. Place grated vegetables onto cheese cloth (or folded up paper towel) and squeeze out any excess moisture.

4. Place veggies into a large bowl and toss with remaining ingredients. Because the vegetables will vary in size, you may have a bit more or less volume than I had when I made mine, that said, you may need to add an egg or a bit more quinoa flakes. You want the result to be a mixture that can hold together, but is not too runny.

5. Heat a small skillet over medium heat, spray with non-stick cooking spray and add a drizzle of olive oil. Spoon about a cup of your veggie mixture onto the skillet and let cook about 3-4 minutes on the first side. You will see the edges start to brown a little bit. Use a flat (preferably thin) spatula to wiggle the Rosti loose from the bottom of the pan (it should be firm now as the egg has solidified from the heat) and gently flip to cook the other side. Cook the second side for about 2 minutes. Slide onto a plate and repeat until you have used all of your mixture.

I top each Rosti with a gently steamed egg and garnish with fresh basil.

Fall for Fall with a Root Vegetable Rosti

To steam your egg: Heat a clean small skillet over medium, spray with non-stick cooking spray. Once hot, add your egg to the pan and let cook for about 30 seconds, then take a small pot cover (that will fit snugly over your skillet) and splash about a teaspoon of water into the skillet as you very quickly cover…this creates a steam for your egg to cook the top of your whites gently while keeping that yolk runny and perfect. Uncover the skillet after another 30 seconds and serve on top of your vegetable Rosti.

~Kristin O’Connor

Kristin is a published author and private chef focused on encouraging optimal wellness. The Kristin O’Connor brand of gluten-free, eco-friendly products is a true culmination of her passion for health and devotion to philanthropy, bearing a mantra as wholesome and pleasing as her food! For more inspiration, check out her website and Instagram.

We aim to provide you with the most honest and credible information possible. This article was reviewed for accuracy by The Honest Team and was written based on trusted sources that are linked at the bottom of the article.