For those seeking a hearty and flavourful centrepiece for a leisurely weekend meal, look no further than a clever twist on a classic. Chef Kenji Morimoto has shared his recipe for a stunning root vegetable rösti, designed to be a complete and satisfying dish for brunch or any time of day.
A Textural Masterpiece on a Plate
Morimoto, author of the cookbook Ferment: Simple Ferments and Pickles, and How to Eat Them, is a self-confessed fan of the humble rösti. His version elevates the concept by celebrating the diversity of root vegetables available. The recipe combines grated beetroot, sweet potato, or parsnip into crisp, golden fritters.
These are not served alone. The rösti becomes the foundation for a carefully composed plate featuring three key accompaniments: a bold mustard aïoli, spiced crisp chickpeas, and a quick-pickled red onion and parsley salad. This combination promises a delightful play of textures and flavours, from creamy and sharp to crunchy and acidic.
Simple Preparation for Maximum Flavour
The recipe, which serves two to four people, requires approximately 30 minutes of preparation and 30 minutes of cooking. It is broken down into manageable components that can be prepared in advance, streamlining the process for a relaxed cooking experience.
For the crisp chickpeas, a 400g tin is drained, tossed with olive oil, salt, curry powder, and smoked paprika, then baked until perfectly crunchy. The salad involves thinly sliced red onion and parsley leaves mixed with lemon zest, lemon juice, sumac, and a pinch of salt, gently massaged to begin the pickling process. The mustard aïoli is a simple blend of mayonnaise, English mustard, and lemon juice.
The rösti mixture itself binds 300g of grated root vegetables with red onion, plain flour, and an egg. Cooked in a neutral oil over low-medium heat for five to seven minutes per side, they develop a beautifully crisp exterior.
Versatile and Make-Ahead Friendly
One of the recipe's major strengths is its flexibility and practicality. Morimoto suggests using a combination of at least two different root vegetables for the best flavour and texture profile. Furthermore, the cooked rösti freeze exceptionally well, making it easy to prepare ahead for impromptu weekend gatherings.
To assemble the dish, place the warm rösti on a platter, drizzle generously with the mustard aïoli, scatter over the crisp curried chickpeas, and finish with a large heap of the bright, pickled salad. Any leftover chickpeas or aïoli can be repurposed for sandwiches or other meals.
This recipe from Kenji Morimoto offers a creative, vegetable-forward, and deeply satisfying option for anyone looking to elevate their home cooking, proving that a brilliant brunch can be both impressive and straightforward to achieve.
