Root vegetable röstis
Serves four
250 g early potatoes
250 g Jerusalem artichoke or parsnip
1 egg
2 tl potato starch
salt and white pepper
butter for frying
To serve with
300 g vendace roe
1 tub smetana or crème fraîche
1 red onion, chopped
dill and chive
black pepper
Peel and grate the roots, blend with egg and potato starch; season with salt and pepper.
In a pancake pan, fry in butter small crispy röstis. Keep warm in oven. Portion out on plates and top the röstis with roe mixture.