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  • Liz Earle Wellbeing

    Wonderful WINTER BRUNCH

    Nov 04, 2020 3 minutes
    RECIPES, PHOTOGRAPHY AND STYLING BY NICO GHIRLANDO

    Sweet potato rosti with spinach, grilled portobello mushrooms and béarnaise sauce

    SERVES 4

    • 400g sweet potato
    • 2 tbsp cornflour
    • 1 organic egg, lightly beaten
    • 400g baby spinach
    • 4 large portobello mushrooms

    FOR THE BÉARNAISE SAUCE

    • 1 shallot, finely choppped• 50ml white wine vinegar• 2 organic egg yolks• 400ml clarified butter/ghee, melted• 4 sprigs of tarragon, finely chopped• Chilli flakes to serve (optional)• Extra virgin olive oil• Salt and pepper

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