Quick and Easy

Kumara rosti with lemon hollandaise

This scrumptious kumara rosti recipe paires creamy, zingy lemon hollandaise with succulent scallops. Serve as a tasty breakfast or brunch with fresh asparagus - café fare eat your heart out!
Kumara rosti with lemon hollandaise
6
20M
20M
40M

Ingredients

Method

1.Peel and grate kumara, then mix through salt. Cover and leave to sit for 15-20 minutes. Squeeze out as much moisture as you can.
2.When ready to cook, mix through two egg whites. Heat a frypan to medium and melt 25g butter.
3.Divide kumara into four, then press into flat rounds. Fry until golden on both sides. Set aside and keep warm.
4.In a blender, add 2 egg yolks, lemon juice and zest, pulsing to combine.
5.While the motor is running, slowly pour melted butter into the blender in a thin stream. The hollandaise sauce will come together quickly. Season to taste and set aside.
6.Take a large pot of boiling water and quickly blanch asparagus. Set aside.
7.In the frypan, melt remaining 25g of butter, then quickly sear the scallops until just cooked.
8.To serve, arrange the rosti on plates, then pile on the asparagus spears and scallops. Drizzle over the hollandaise sauce.

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