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The Caterer

Carrot, chilli and coriander rosti with courgette relish

11 September 2006
Carrot, chilli and coriander rosti with courgette relish

Ingredients

Rosti
4 large carrots (peeled and cooked)
1 large potato (peeled and cooked)
1 red chilli (de-seeded and finely diced)
½oz root ginger (peeled and very finely chopped)
1 bunch coriander (chopped)
salt and pepper
Courgette relish
2 courgettes (finely diced)
1 clove garlic
1 onion (finely diced)
4fl oz tomato coulis
Balsamic vinegar
¼ pint olive oil
Salt and pepper

Method

Grate the carrot and potato sweat off the chilli ginger and coriander in some butter add to the carrot. Season well.

To make the relish heat the olive oil add the garlic and onions cook for a few minutes then add the courgettes and tomato coulis cook over a low heat for five minutes season and add balsamic vinegar.

To serve

Shape rosti to the required shape pan fry until golden brown serve with the warm relish and mixed leaves. Top the rosti with a teaspoon of coriander crème fraîche.

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