Carrot rosti with poached egg and raisin jam
This easy vegetarian rosti is made with carrots and chickpea flour, topped with a creamy poached egg and served with raisin jam. It's quick, filling and meat-free. It works well as a brunch or served for lunch with a leafy green salad.
SERVES
6
Ingredients
Raisin Jam
- 1 cup (240 ml) raisins
- 1 cup (240 ml) water
- 3 tbps (45 ml) balsamic vinegar
- 1/3 cup (80 ml) sugar
- 2 tsps (10 ml) ground fennel seeds
- Salt and pepper to season
Carrot Rosti
- 1/2 pound (227 g) chickpea flour
- 1 1/2 cups (350 ml) warm water
- 1 tsp (5 ml) ground caraway
- 1 tsp (5 ml) ground dill seed
- Salt and white pepper to season
- 24 oz. (680 g) carrots
- Vegetable oil, for searing
For Serving
- 6 soft-poached eggs
- Salt and pepper to season
- Chives, for garnish
Directions
For the Raisin Jam
- In a saucepan over high heat, combine the raisins, water, vinegar, sugar, fennel, salt, and pepper. Bring to a boil.
- Reduce the heat and simmer for 20-30 minutes until thick and jammy. Stir often to prevent sticking.
- Chill completely and keep cold until needed.
For the Carrot Rosti
- Mix the chickpea flour, warm water, caraway, dill seed, salt, and pepper with a whisk in a large bowl.
- Wash and peel the carrot, then shred with a box grater (large holes).
- Combine the cut carrot with the chickpea mixture and mix well, making sure to coat the carrot pieces well with the batter.
- Transfer the batter to a sieve set over a bowl and allow the excess batter to drip off.
- Heat oil in a non-stick pan over medium-high heat.
- Form thin (1/3 inch/10 mm) pancakes with the mixture and sear until golden, about 1-2 minutes per side.
To Serve
- Present the Rostis with warm soft-poached eggs and raisin jam.
- Season the eggs with salt and pepper and garnish with chives. Serve and enjoy!
