Kenji Morimoto’s root vegetable rösti with crisp chickpeas and mustard aïoli

Kenji Morimoto offers a recipe from his book Ferment: Simple Ferments and Pickles, and How to Eat Them for a root vegetable rösti topped with crisp curried chickpeas, a mustard aïoli and a quick‑pickled parsley and red onion salad.

The dish combines grated root vegetables (Morimoto suggests using at least two varieties), thinly sliced red onion, and egg and flour to bind the rösti. It is served with a bold mustard aïoli, oven‑crisped chickpeas seasoned with curry powder and smoked paprika, and a lemony parsley and red onion salad finished with sumac.

Practical details in the recipe include prep 30 minutes, cook 30 minutes and serves 2–4. The oven is heated to 200C (180C fan)/390F/gas 6 and the chickpeas are baked for 15–20 minutes to crisp. The rösti are cooked in a frying pan about five to seven minutes per side; the salad can be made a few hours ahead or the night before, and leftover chickpeas or aïoli can be used in salads or sandwiches.

Ferment: Simple Ferments and Pickles, and How to Eat Them, by Kenji Morimoto, is published by Pan Macmillan at £22. To order a copy for £19.80, visit the guardianbookshop.com.

Key Topics

Culture, Kenji Morimoto, Root Vegetable Rosti, Mustard Aioli, Chickpeas, Ferment Book