# Nigel Slater’s midweek treat: Root vegetable rosti with apple sauce 

**Ingredients**

- 250g parsnips, coarsely grated
- 1 small raw beetroot, coarsely grated
- 1 medium-sized onion, coarsely shredded
- 2 medium-sized eggs
- Salt and black pepper
- Thumb-sized lump of ginger, peeled and grated to a paste
- A handful of parsley leaves, finely chopped
- Couple of generous pinches of Aleppo pepper flakes
- 500g apples, peeled, cored and roughly chopped
- 500ml water
- Optional: sugar for apple sauce
- Olive oil for frying

**Method**

1. Prepare the apple sauce: Bring 500ml of water to a boil in a
saucepan with 500g of chopped apples. Simmer for about 10 minutes,
stirring occasionally, until the apples are completely soft. Add a
pinch of sugar if desired. Set aside.
2. Grate 250g of parsnips, 1 small raw beetroot, and 1 medium-sized
onion into a medium-sized bowl.
3. In a non-stick frying pan, heat some olive oil and cook the
shredded onion for about 10 minutes until soft and pale gold. Remove
from the pan and add to the grated roots.
4. In a separate bowl, lightly beat 2 medium-sized eggs, then combine
with the grated roots and onion.
5. Season the mixture with salt and black pepper.
6. Grate a thumb-sized lump of ginger to a paste and finely chop a
handful of parsley leaves. Stir the ginger and parsley into the grated
roots and onion.
7. Sprinkle in a couple of generous pinches of Aleppo pepper flakes.
8. Squeeze a handful of the mixture into a patty about the diameter of
a digestive biscuit and twice as thick.
9. Place the patty into a hot pan with oil, repeating until all the
mixture is used up.
10. Flip the rostis over with a palette knife and cook the other side
until browned.
11. Serve the hot rostis with the apple sauce. 

Serves 2-3. Ready in 1 hour.