Root Vegetable Röstis
Root vegetable rösis made with beetroot, parsnips and sweet potato are a colourful vegetarian side or brunch treat. The Thermomix TM7 chops the vegetables evenly in seconds and mixes the batter with eggs and flour until perfectly combined. Golden and crispy outside, tender within, these vibrant röstis bring sweet, earthy flavour to any table.
About this recipe
Root Vegetable Röstis made in the Thermomix TM7 are the answer when you want a colourful, crispy vegetarian side without spending half an hour at the grating board. This recipe brings together beetroot, parsnips and sweet potato, three root vegetables whose natural sweetness turns wonderfully caramelised in the pan. Searching for rösti recipes or ideas for your all-in-one kitchen machine often leads to plain potato versions, but this vibrant purple-and-orange twist is far more exciting for a quick weeknight dinner or a lazy weekend brunch. The TM7 handles the laborious part: the vegetables are chopped to a uniform, rösti-perfect consistency in seconds, then simply bound with eggs, plain flour, garlic and seasoning before frying in olive oil until golden. Serve them as a side alongside roasted meats, stack them with sour cream and herbs for a starter, or pack them into lunchboxes. Every bite delivers crisp edges, a tender heart and that sweet, earthy flavour only fresh root vegetables can give.
Preparation tips
- After chopping the beetroot, parsnips and sweet potato in the mixing bowl, wrap the grated vegetables in a clean tea towel and squeeze out excess moisture; drier vegetables mean crispier röstis that hold together beautifully in the pan.
- Use a well-heated frying pan with olive oil and avoid moving the rösti too early; let a golden crust form before flipping so the beetroot and sweet potato patties stay intact and develop lovely crisp edges.
- For a gluten-free version, replace the plain flour with rice flour or chickpea flour; both bind the eggs and grated vegetables just as well and add a subtle nuttiness that suits the earthy parsnip flavour.
Recipe variations
- Cheesy version: fold grated mature cheddar or crumbled feta into the beetroot and parsnip mixture before frying; the cheese melts into the sweet potato and creates an irresistibly gooey centre with crisp edges.
- Autumnal festive variant: add a pinch of ground cumin and grated fresh ginger to the mixture and serve the röstis with a dollop of apple compote, making them a colourful accompaniment to seasonal dinners.
Thermomix TM7 Benefits
- Grating the beetroot in the Thermomix takes seconds and saves your hands from stubborn pink stains. [Multi-Function]
- The TM7 chops the parsnips and sweet potato to a uniform rösti consistency far quicker than a hand grater. [Multi-Function]
- Weighing the plain flour directly in the mixing bowl ensures the rösti batter binds precisely every single time. [Precision Control]
- The Thermomix mixes the eggs and garlic evenly through the grated vegetables for consistent frying results. [Multi-Function]
- Heating olive oil in the pan while the TM7 prepares the mixture shortens the total cooking time considerably. [Time Savings]
Ingredients
- olive oil
- beetroot
- parsnips
- sweet potato
- garlic cloves
- medium eggs
- plain flour
- fine sea salt
- ground black pepper
- fresh dill