Kumara rosti with wilted spinach and roasted field mushroom in balsamic reduction and truffle oil
Tuesday is vegetarian day. And i made it gluten and dairy free……..not for me but for my boss. So every tuesday i see to it that i prepare her something new, something different off the menu. To give you an idea, i cooked different meal as lunch every single day to my big boss. Yes, 5 days a week, 20 days a month means 20 different lunch meals. Each meals become our $10 lunch special in our place……might be posting soon our selection of $10 lunch specials. . . Ok Back to the menu, i am happy to share u the recipe. Here we go……
For rosti – need some boiled kumara , onions, parsley, corriander, salt and pepper, some chilli flakes and egg.
Procedures???? No exact measurement as 70 percent is kumara and the rest will be depending on our taste buds. So might need to explore….mix all ingredients and for into a rosti around 200gms. Nocely seared with oil and bake for 5 minutes at 180 degrees
Field mushrooms – season with salt pepper balsamic and roast for 5 minutes at 180 degrees.
Wilted spinach – wilt quickly in oan with little olive oil salt and pepper.
Now….assemble all ingredients using your imagination in a plate. Dressed with balsamic reduction and truffle oil.