For those seeking a transformative centrepiece for a leisurely weekend meal, look no further than a recipe from acclaimed chef Kenji Morimoto. His creation of a root vegetable rösti, served with an ensemble of crisp curried chickpeas, a quick-pickled parsley and red onion salad, and a bold mustard aïoli, promises a textural and flavourful delight ideal for brunch or any time of day.
The Ultimate Savoury Brunch Centrepiece
Morimoto, whose expertise is captured in his book Ferment: Simple Ferments and Pickles, and How to Eat Them, is a self-confessed enthusiast for the humble rösti. He champions it as the ultimate breakfast or brunch dish, but his latest iteration elevates it significantly. By harnessing the diverse flavours and colours of seasonal root vegetables like beetroot, sweet potato, and parsnip, he creates a visually stunning and deeply satisfying fritter.
The magic of this dish lies in its carefully curated accompaniments. Each component is designed to complement the others, creating a harmonious plate. A mustard aïoli provides a creamy, piquant base, while crisp chickpeas seasoned with curry powder and smoked paprika add a crucial crunchy element and a warm spice note. The final touch is a vibrant salad of parsley and red onion, quickly pickled with lemon and sumac, which cuts through the richness with a welcome acidic finish.
Practical Tips for Perfect Rösti Every Time
Beyond its impressive presentation, Morimoto's recipe is praised for its practicality and flexibility. The rösti themselves are straightforward to prepare, with a total prep and cook time of around one hour, serving two to four people. A key tip for success is to use a combination of at least two different root vegetables for a more complex flavour profile.
These vegetable fritters are also freezer-friendly, a boon for anyone planning ahead for a stress-free weekend gathering. Simply cook, freeze, and reheat for an effortless impressive meal. For easier flipping, Morimoto suggests making smaller individual röstis, noting that their cooking time will be slightly shorter than one large one.
Step-by-Step Recipe Guide
The process begins by crisping the chickpeas. A 400g tin, drained and patted dry, is tossed with two tablespoons of olive oil, salt, a teaspoon of curry powder, and a teaspoon of smoked paprika before being baked at 200C (180C fan)/390F/gas 6 for 15-20 minutes.
Meanwhile, the salad is prepared by gently massaging 80g of thinly sliced red onion with 10g of parsley leaves, the zest and juice of a lemon, a teaspoon of sumac, and a pinch of salt. This can be done hours in advance. The aïoli is a simple mix of 100g mayonnaise, a tablespoon of English mustard, and the juice of half a lemon.
For the rösti, 300g of grated root vegetables are combined with 80g of thinly sliced red onion, two tablespoons of plain flour, and one egg. The mixture is then fried in neutral oil over a low-medium heat for five to seven minutes on each side until golden and crisp. The dish is assembled by placing the rösti on a platter, drizzling with the mustard aïoli, and generously topping with the crisp chickpeas and the pickled salad.
This recipe from Kenji Morimoto, published by Pan Macmillan, offers more than just a meal; it provides a complete, restaurant-quality experience for the home cook, turning a simple brunch into a memorable culinary event.
