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Food and Recipes

Summery Hash Browns

This is a lovely summery dish and accompanied with a chunky salad/salsa that will compliment all those interesting flavours of the (#) hash browns. The recipe uses Carisma potatoes which are the world's first low GI potato and was developed in South Austarlia. The company have also started to grow this variety of potato in Italy.

It may be a little more difficult to get hold of parsnips. In Italy the parsnip is commonly used as feed for pigs that are bred for Parma Ham. Some French supermarkets do sell them. If you can't find any you could substitute the parsnip with any other root vegetable. Have a wander through your local market and ask at the stalls. Otherwise use more carrot.


1 large Carisma potato, peeled and coarsely grated
1 large carrot, coarsely grated
1 parsnip, coarsely grated (or other root vegetable)
3 tablespoons chickpea flour
1 Medium egg, whisked
Freshly ground black pepper
2 teaspoons extra virgin olive oil

Tomato and avocado salsa/salad
2 tomatoes, quartered, finely chopped
¼ avocado, chopped
1 green shallot, sliced
1 tablespoon chopped fresh parsley leaves
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper


Tomato and avocado salsa/salad

1. Put the tomato, avocado, shallot, parsley and lemon juice in a small bowl. Season with pepper. Mix gently together and leave to one side.

Hash Browns

1. Mix together the potato, carrot, parsnip (or alternative) with the flour in a large bowl. Add the whisked egg and season with the pepper. Once again mix until well combined. The mixture will make 6 hash browns. Shape into rounds.

2. Heat half the oil in a large non-stick frying pan being careful not to burn the oil. Cook 3 of the hash browns at a time for about 3 to 4 minutes or until golden brown and cooked through. Then repeat the process for the remaining 3 hash browns.

3. Place the hash browns on plates and serve with a helping of the salad you prepared earlier.

To complete... enjoy with a glass of chilled rosé wine, perhaps one of the many produced in Provence and the cherry on the cake, is to share with good company. What more could you wish for? Happy summer!

Saturday, 1 August 2015    Section: Food and Recipes
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