Ingredients
Rosemary hollandaise
Parsnip and potato rosti
To serve
Method
Parsnip and potato rosti with rosemary hollandaise
1.For hollandaise, whisk yolks, lemon juice, mustard and half the rosemary in a stainless-steel or glass bowl. Place bowl over a pan of boiling water and whisk for 1-2 minutes until fluffy and pale.
2.Slowly whisk in butter in a thin stream until mixture begins to thicken and become saucy. Remove from heat and season to taste with sea salt and black pepper. Cover and keep in a warm spot.
3.For the rosti, squeeze excess moisture from grated potato with your hands then combine with grated parsnip, caraway seeds and beaten egg.
4.Heat the oil in a large frying pan and shape the grated mixture into eight patties using your hands.
5.Cook patties two at a time, pressing down to flatten slightly, until golden on each side and cooked through. Keep patties warm in oven while you poach eggs and cook bacon to your liking.
6.Add one or two rosti to each plate and top with crisp bacon and a poached egg. Drizzle over the warm hollandaise, garnish with remaining chopped rosemary and serve with some rocket if desired.
Note
- Check label if eating gluten free.