To enjoy an evening at the lake chalet with simple bbq sausages, I prepared this vegetable rosti, using sourdough discard, precooked and easy to reheat on bbq.
1.Cut vegetables(beetroot/carrot/daikon etc) into thins strips, season with salt, pepper and olive oil, mix with sourdough discard.
2.Line tray with baking paper, spread veg mixture on top as evening and thin as possible. Bake at 170˚C until veg cooked, around 30 minutes. Cut into pieces.
3.Reheat on bbq until base crisp.
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