Golden Miso Apple Butter Bean Rosti with Sage Lemon Yogurt

Golden Miso Apple Butter Bean Rosti with Sage Lemon Yogurt 🍏🥔🌿 This is a crisp, cozy skillet rosti with a little Tasteloom twist: grated potato and apple bring golden edges and gentle sweetness, butter beans make the middle tender, and white miso adds quiet savoury depth. The cool sage lemon yogurt keeps it fresh, so it works for brunch, lunch or a low-effort dinner with a green salad. Yield: 4 servings Time: about 40 minutes Ingredients For the rosti: - 650 g floury potatoes, peeled if you like - 1 firm apple, cored - 1 x 400 g tin butter beans, drained, rinsed and patted dry - 1 large egg - 2 tbsp white miso - 45 g rolled oats, quick oats or plain flour - 2 spring onions, thinly sliced - 8-10 fresh sage leaves, finely chopped, plus extra to finish - 1 tsp lemon zest - 1/2 tsp fine sea salt - 1/2 tsp black pepper - 2-3 tbsp olive oil, for the pan For the sage lemon yogurt: - 220 g thick Greek yogurt or dairy-free thick yogurt - 1 tbsp lemon juice - 1 tsp lemon zest - 1 small garlic clove, finely grated - 1 tbsp finely chopped sage or parsley - 1 tsp olive oil - Pinch of fine sea salt - Black pepper To serve: - Extra lemon wedges - A few crisp sage leaves, optional - Rocket, cucumber salad or simple dressed greens - Toasted pumpkin seeds, optional Method 1. Make the yogurt. Stir yogurt with lemon juice, lemon zest, garlic, chopped sage, olive oil, salt and black pepper. Taste and adjust until it is bright, creamy and lightly herbal. Chill while you cook. 🥣 2. Grate and squeeze. Coarsely grate the potatoes and apple. Place them in a clean tea towel and squeeze hard over the sink until the mixture feels much drier. This is the biggest crispness step, so take an extra minute here. 3. Build the rosti mix. Mash half the butter beans in a large bowl until mostly creamy but still a little chunky. Add the whole remaining beans, grated potato and apple, egg, white miso, oats or flour, spring onions, chopped sage, lemon zest, salt and pepper. Fold until the mixture holds together when pressed. 4. Heat the pan. Warm 2 tbsp olive oil in a 24-26 cm non-stick or well-seasoned skillet over medium heat. Add the rosti mixture and press it into an even round, about 2 cm thick. Tuck in loose edges so they do not scorch. 5. Cook the first side. Let it cook undisturbed for 10-12 minutes, lowering the heat slightly if the edges darken too quickly. The underside should be deep golden, crisp and set before you flip. 6. Flip carefully. Slide the rosti onto a plate, invert it back into the pan, and add a little more oil around the edges. Cook for another 8-10 minutes until the second side is golden and the middle is hot and tender. 7. Rest and slice. Let the rosti sit for 3-4 minutes before cutting into wedges. This helps the inside settle and keeps the slices neat. ✨ 8. Finish. Spoon sage lemon yogurt over the warm wedges, add extra lemon zest, herbs, crisp sage leaves or pumpkin seeds if using, and serve with dressed greens. Serving and storage tips - Best texture: serve straight from the pan while the edges are crisp. - Make ahead: mix the yogurt up to 24 hours ahead. - Reheat: warm wedges in a dry skillet or oven until the edges return to crisp. - Swap ideas: use cannellini beans instead of butter beans, parsley instead of sage, or a pear instead of apple for a softer sweetness. - If the mixture feels too wet after squeezing, add 1-2 tbsp more oats or flour before cooking. Save this one for a golden vegetarian skillet meal with crisp edges, creamy yogurt and proper savoury comfort. 💚 Tasteloom.club - easy recipes for everyday cravings