- 200g sweet corn
- 2 medium precooked beetroots
- 100g leek and 50g celery (optional)
- 1 big potato or 2 medium ones
- 1 small onion
- Salt & Pepper
- Garlic granules & Ginger powder
- Dry thyme
- Sunflower oil
Peel the beetroot and cut it into small pieces, cut the leek and onion in the same size, set aside separately. Drain and rinse the sweetcorn, set aside. Peel and grate the potato length ways to obtain the longest possible “straws”.
Squeeze out the extra water coming out of the potato, lightly dust with salt and pepper mix well, set aside. You will need a frying pan and a wok to cook this meal. A large sauce pan could be used instead of the wok.
In the wok, heat 2 tablespoons of oil, and brown the chopped onions with a pinch or two of thyme. This should take about two minutes. Now, add the leek and celery then stir for 3 minutes. Time to add the beetroot, corn, a bit of garlic granules, a bit of ginger and salt. Stir all to mix well. Adjust seasoning. Now add 3 to 4 tablespoons of water then, stir continuously for 4 to 5 minutes the time for the water to dry out and for the beetroots to absorb the other ingredients. Once this part is done, remove the wok from the hob, cover and leave aside.
Now onto the potatoes rostis, also called “pomme pallaisson” in French. These are simply small potatoes pancakes and with a big baking potato for example, you can easily obtain 4 small pancakes.
Heat 1 tablespoon of oil and make sure the surface of the frying pan is covered. When the pan is hot enough, divide the potatoes straws in 4 little mounts and place them on the pan.
Gently flatten each one and fry each side for 2 to 2.30 minutes. Only use a thin spatula or a large bread knife to turn the rostis over. Serve as suggested below.