Apple and parsnip roesti with baby spinach.

© BORA - ARGON 18

Organic ingredients

Roesti
500 g parsnips, peeled and coarsely grated
80 g apples, sourish,
cored and grated
5 tbsp spelt flour, type 1050
100 g Peccorino 
(hard sheep’s cheese)

2 tbsp olive oil
salt/pepper

Salad:

400 g baby spinach or lamb’s lettuce, washed and dried
vinegar, oil, salt
, pepper fort he dressing

Preparation

Mix the grated parsnip, flour, apples, grated cheese and seasoning and fry like fritters in oil until crispy.
Serve the roesti with salad and drizzle with dressing.

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