Salsify Rösti

It can take a bit of practice to perfect your rösti technique, but it’s worth it. The key is to let the salsify and potatoes cool completely before mixing them into a cake, and waiting until the bottom has formed its wonderful golden crust before attempting to turn it. And butter, plenty of melted butter...

Serve your rösti with fried eggs and bacon as part of a very indulgent breakfast, or turn it into a luxurious starter with a dollop of crème fraîche or sour cream and some slices