Parsnip, Carrot and Thyme Rosti

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian

Ingredients

• 2 carrots, chopped
• 2 parsnips, chopped
• ½ onion, chopped
• A handful of fresh thyme
• 1 egg for the mixture
• 2 tbsp. Lucy Bee Coconut Oil
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground

Method

1. Add the carrot and parsnip to a saucepan with hot water and a pinch of salt. Bring to a boil and simmer for 8-10 minutes until vegetables are soft.
2. In a separate pan, sauté the onion with 1 teaspoon of Lucy Bee Coconut Oil until golden.
3. Drain the carrot and parsnip then mash together using a potato masher.
4. Add the onion, thyme and crack the egg into the mix, stir together then divide into four and make rosti/pattie shapes. Melt the remaining Lucy Bee Coconut Oil in a frying pan and spoon in your patties. I find using a big spoon helps to form neat round ‘burger’ shapes. Fry each rosti for 2/3 minutes each side on a medium heat but be careful not to burn.
5. Enjoy with a poached egg on a bed of spinach.

Enjoy!