Tasteloom Recipe 307: Crispy Maple Salsify Cannellini Rosti With Pickled Apple Yogurt

Crispy Maple Salsify Cannellini Rosti with Pickled Apple Yogurt 🍏🥄 These little rosti patties are all about contrast: earthy grated salsify, creamy cannellini beans, crisp lacy edges, a light maple gloss and cold yogurt with crunchy pickled apple. They feel cozy but still bright, and they make a lovely vegetarian dinner with salad, roasted greens or a soft flatbread on the side. 💚 Yield: 4 servings, about 12 small rosti Time: about 45 minutes Ingredients: - 520 g salsify, peeled - 1 lemon, halved - 1/2 tsp fine sea salt, plus more to taste - 260 g cooked cannellini beans, very well drained - 1 large egg - 50 g chickpea flour, plus 1 tbsp more if needed - 2 scallions, thinly sliced - 2 tbsp chopped dill, plus extra to serve - 1 tsp ground cumin - 1/2 tsp smoked paprika - 2 tsp maple syrup, plus 1 tsp for brushing if you like - 2-3 tbsp olive oil, for frying - Black pepper For the pickled apple yogurt: - 240 g thick Greek yogurt - 1 crisp apple, finely diced - 1 tbsp lemon juice - 1 tsp maple syrup - 1 tsp Dijon mustard - 1 tbsp finely chopped dill or parsley - 1 tsp olive oil - 1 small pinch salt Method: 1. Fill a bowl with cold water and squeeze in half the lemon. Peel the salsify, then grate it straight into the lemon water so it stays pale. Drain well. 2. Toss the grated salsify with 1/2 tsp salt and leave for 8 minutes. Squeeze it firmly in a clean towel until it feels damp rather than wet. This step gives the rosti their crisp edges. 3. Mash about half of the cannellini beans in a large bowl, leaving the rest whole for texture. Add the squeezed salsify, egg, chickpea flour, scallions, dill, cumin, smoked paprika, 2 tsp maple syrup, black pepper and a little lemon zest if you like. Mix until the mixture holds together when pressed. If it feels loose, add the extra spoon of chickpea flour. 4. Shape 12 small patties, about 1 cm thick. Rest them on a plate for 10 minutes so the flour hydrates and the patties firm up. 5. Heat a thin layer of olive oil in a heavy skillet over medium heat. Fry the patties in batches for 3-4 minutes per side, pressing very gently after the first minute. They should be deep golden, crisp at the edges and tender in the middle. Brush with a tiny extra maple syrup during the final minute if you want a glossy sweet-savory finish. 6. Make the yogurt while the rosti cook. Toss diced apple with lemon juice, maple syrup, mustard and salt. Let it sit for 5 minutes, then fold it through the yogurt with herbs and olive oil. Taste and add more lemon if it needs lift. 7. Serve the hot rosti with cold pickled apple yogurt, extra dill, lemon wedges and a simple salad. 🥗 Serving and storage: - The shaped patties can be refrigerated for up to 1 day before frying. - Cooked rosti reheat best in a dry skillet or hot oven for 6-8 minutes. - Keep the yogurt separate until serving so the rosti stay crisp. - For a bigger meal, tuck the rosti into flatbreads with greens, cucumber and extra yogurt. Save this one for a crisp, bright vegetarian dinner with a cozy maple edge. ✨