Kenji Morimoto's creative take on traditional rösti has taken root (pun intended) in my book, and I just can't get enough of it. This innovative recipe layers a medley of vibrant root vegetables atop a crispy base, accompanied by an addictive mustard aïoli, crunchy curried chickpeas, and a refreshing parsley and red onion salad that adds a zesty kick to the entire dish.
The beauty of this rösti lies in its versatility – it's easy to customize with your favorite root vegetables, making it perfect for experimentation. Moreover, these babies freeze like a charm, allowing you to whip up a stress-free weekend brunch with minimal effort.
Let's start with the star of the show: those irresistible chickpeas. Morimoto takes 400g tin chickpeas and gives them a makeover with just two tablespoons of olive oil, half a teaspoon of salt, one teaspoon of curry powder, and a pinch of smoked paprika. The result? Crisp, addictive little bites that are simply irresistible.
Next up, we have the salad – a masterclass in simplicity. Thinly sliced red onion, a sprinkle of parsley, lemon zest, juice, and sumac come together to create a tangy, acidic punch that cuts through the richness of the rösti. And the best part? It's as easy to make as it is delicious.
Now, onto the rösti itself – Morimoto's take on this traditional Swedish dish has been elevated to new heights. A medley of grated root vegetables (beetroot, sweet potato, parsnip, and more) are mixed with red onion, plain flour, and an egg before being cooked in a generous helping of oil. The end result? A crispy base that's both golden and satisfying.
Assemble the dish, drizzle on some spicy mustard aïoli, sprinkle those irresistible chickpeas and pickled salad – and you've got yourself a meal that will leave everyone begging for more. Whether you're a fan of brunch or just looking to mix things up, this recipe is sure to become a staple in your culinary repertoire.
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 2-4
For the adventurous home cooks out there, Morimoto's latest book – Ferment: Simple Ferments and Pickles, and How to Eat Them – offers an exciting look into the world of fermentation. To get your hands on a copy, head to the guardianbookshop.com for £19.80 (just £22).
The beauty of this rösti lies in its versatility – it's easy to customize with your favorite root vegetables, making it perfect for experimentation. Moreover, these babies freeze like a charm, allowing you to whip up a stress-free weekend brunch with minimal effort.
Let's start with the star of the show: those irresistible chickpeas. Morimoto takes 400g tin chickpeas and gives them a makeover with just two tablespoons of olive oil, half a teaspoon of salt, one teaspoon of curry powder, and a pinch of smoked paprika. The result? Crisp, addictive little bites that are simply irresistible.
Next up, we have the salad – a masterclass in simplicity. Thinly sliced red onion, a sprinkle of parsley, lemon zest, juice, and sumac come together to create a tangy, acidic punch that cuts through the richness of the rösti. And the best part? It's as easy to make as it is delicious.
Now, onto the rösti itself – Morimoto's take on this traditional Swedish dish has been elevated to new heights. A medley of grated root vegetables (beetroot, sweet potato, parsnip, and more) are mixed with red onion, plain flour, and an egg before being cooked in a generous helping of oil. The end result? A crispy base that's both golden and satisfying.
Assemble the dish, drizzle on some spicy mustard aïoli, sprinkle those irresistible chickpeas and pickled salad – and you've got yourself a meal that will leave everyone begging for more. Whether you're a fan of brunch or just looking to mix things up, this recipe is sure to become a staple in your culinary repertoire.
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 2-4
For the adventurous home cooks out there, Morimoto's latest book – Ferment: Simple Ferments and Pickles, and How to Eat Them – offers an exciting look into the world of fermentation. To get your hands on a copy, head to the guardianbookshop.com for £19.80 (just £22).
. I mean, who wouldn't want to try adding different veggies like carrots and turnips? And that mustard aïoli tho... 
It's so cool that you can customize the dish and freeze it too for a quick weekend brunch. The chickpeas are literally addictive 
. I'm gonna have to check out his new book on fermentation, sounds super interesting 
. One thing though, would be great if he included some more pics of the finished dish, it's hard to visualize how everything comes together 
.
I'm totally trying this out for brunch this weekend 
30 minutes prep time is like, no biggie 
can't wait to try more of his recipes from that book too 
. I mean, don't get me wrong, it sounds like a tasty meal and all, but is it really worth making from scratch? Can't we just buy some pre-made hash browns or something and call it a day? 
And what's with the fuss over the chickpeas? They're just chickpeas... 
And don't even get me started on the prep time... 30 minutes?! That's like, forever for someone who's not a morning person like me. 
I mean who wouldn't want to try out a creative take on traditional Swedish food? 
The way the vibrant root veggies are layered atop a crispy base is just genius, and that mustard aïoli is like the icing on the cake! 
I love how customizable it is too - perfect for experimenting with different root veggies. And let's not forget those addictive chickpeas, frozen in heaven 
.
One thing I'd suggest adding is some extra tips on how to adjust the seasoning depending on personal taste. Maybe a little salt or pepper advice would be helpful? 
The best part? It's so easy peasy to make and can be whipped up in under an hour. Perfect for a quick weekend brunch! 
. The Guardian's bookshop is raking it in with their "Ferment" book for £19.80, that's like $25 or more for most peeps 
. Maybe Kenji Morimoto could write a cookbook on how to make cheap meals instead of fancy ferments 
I need to try making them ASAP. I love how Morimoto breaks down each component of the recipe and makes it seem easy peasy. Plus, who doesn't love a good brunch recipe that's not too fussy? 
prep time is only 30 mins, btw, that's like, what? a normal amount of time for brunch? 
but I guess that's what makes it interesting. Anyway, who needs prep time when you can just wing it? 
30 minutes might not sound like much, but trust me, those chickpeas need some love, and making a salad ain't no cakewalk either 
and that parsley and red onion salad does seem pretty refreshing. but honestly, 30 minutes prep time is still way too long... who's got that much free time on a weekend? 
. But you know what? This Morimoto guy knows his stuff 
. The addition of that spicy mustard aïoli takes it to a whole new level 
️... I mean, who needs takeout when you can just make these bad boys at home? 
And the best part? It's not like cooking from scratch or anything 
. Just toss it all together and voilà! You've got a meal fit for a king 
. I'm definitely bookmarking this recipe 
and kenji morimoto is a genius i love how he puts his own spin on traditional recipes and makes them so easy to customize with your fave veggies 
30 minutes of prep time isn't too shabby, especially when it's worth the effort for such a delicious brunch dish.
the chickpeas are literally addictive tho! 400g tin is way too much though lol what if we do half that? or maybe we should try making our own chickpea curry paste instead?
. Morimoto's book Ferment sounds interesting too, not sure if I'll dive into fermentation just yet but might be tempted to try some pickling recipes