Butternut Squash Rosti topped with Goats Cheese and Banana Shallots

rostiThis weekend I wanted something a little different for lunch, something light sweet and rich in protein after a long sweaty workout. I was given Nigel Slaters new book EAT for Christmas and his fast recipes are great, I found one called parsnip rosti, and thought I would adulterate it to suit my needs as a butternut was lurking left over in the kitchen.

Serves 2

Get set 

300g Grated butternut squash
4 Banana shallots,
Tablespoon of Balsamic vinegar,
1 large organic egg,
100g Soft goats cheese
2 tablespoons of coconut or almond flour,
1 teaspoon brown sugar,
Green peppercorns,
Bag of rocket leaves.
Olive Oil/Butter for frying.
Go
Peel 4 banana shallots, slice them in half and unfurl the layers. warm a thin slice of butter and 1 tablespoons of olive oil in a shallow pan, add the shallots and fry over a low to moderate heat till soft and pale gold.
Stir in 1 tablespoons of balsamic vinegar and a teaspoon of brown sugar.
Cook over a low heat until the shallots are sweet and sticky, then set aside but keep warm.

Beat the egg and add it to the bowl of grated butternut along with 2 tablespoons of plain flour. Mix well and press the grated butternut into 6 small, thin patties. Heat a thin film till crisp and golden. Remove, drain briefly on kitchen paper and divided between plates.

Season the goats cheese with a few bottled green peppercorns, a little black pepper and some salt.

Place a heaped spoonful of cheese on top of each pancake and add some of the warm shallots. Serve immediately on a bed of rocket leaves.    

Divine x

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