Parsnip and Potato Rosti
Serve with a poached egg for a delicious brunch
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40 Minutes
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Serves 2
50 minutes
Serves 4
What you'll need…
- 3 leeks
- 300g kale
- 1 tablespoon olive oil
- 1 garlic clove
- 150ml vegetable stock
- 4 tablespoons pesto
- 350g ricotta
- 8 lasagna sheets
- 30g parmesan
The method
1
Heat the oven to 200°C. In the meantime, chop the kale, leeks, and garlic.
2
Bring a pot of water to the boil and add the kale, cook for 5 minutes and drain.
3
Heat the oil in a pan, add in the leeks along with salt. Cook for 8-10 minutes or until really soft.
4
Add in the garlic to the leeks and cook for a further 2 minutes.
5
Keep 4 tablespoons of ricotta to the side and add in the remaining ricotta to the leeks. Add in the kale and stir well.
6
Add in enough vegetable stock to make a thick sauce. Take off the heat.
7
Place 1/4 of the sauce into the bottom of a deep oven safe dish.
8
Top with 1 tablespoon of pesto, then 2 sheets of lasagna. Repeat 3 times, ending with lasagna.
9
Combine the rest of the ricotta with a splash of vegetable stock and spread over the top layer.
10
Scatter over the parmesan and bake for 20 minutes until golden and bubbling! Enjoy!
Recipe inspired by Olive Magazine.
