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rosti

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Rösti is a Swiss thing. A very Swiss thing. It’s the Alpine dish where you get the starch, the oil, the crispiness of frying, the seasoning – and preferably a sliver of bacon on top – which is just what you need after a day of skiing. Or yodelling. Or making cuckoo clocks. Or chasing marmottes.

I’m being facetious of course – I love the Swiss, living in the country that has the view of, and the exclusive ownership of Matterhorn must make you a proud, not-giving-a-damn-about-poncey-things-like-salads honest person. If only that view of Matterhorn didn’t cost quite so much money.

Grate your veg. In an orthodox manner – a potato. In a twist – any root vegetable you like. Squeeze it dry until you have shavings. Add binding agent: parmesan, egg, butter, mustard, flour – experiment a bit cause the end product is going to be comfort food no matter what. Add seasoning you think fits with the veg flavour.

Form patties. Shallow fry.

Tuck in with a sigh of bliss.

I think the potato kind are the best – I’m featuring here potato, beetroot and celeriac – but the other diner liked the celeriac ones the best so it’s to individual taste.

rosti


INGREDIENTS

  • For the potato röstis:
  • 3 medium floury potatoes, King Edward or similar
  • 2tbsp grated parmesan
  • 1tbsp melted butter
  • salt and pepper
  • For the beetroot röstis:
  • 3 medium raw beetroots
  • 2tbsp grated fresh or 1tsp creamed horseradish
  • 1 clove of garlic, pressed
  • 2tbsp grated parmesan
  • salt and pepper
  • ½ beaten egg
  • For the celeriac röstis:
  • ½ bulb of celeriac
  • 2tsp wholegrain mustard
  • 1tsp chopped dill, dried or fresh
  • 2tbsp grated parmesan
  • salt and pepper
  • ½ beaten egg
  • oil and butter for frying
Vegetable rosti ingredients


METHOD

Use the same method for all types of röstis: coarsely grate the vegetables, place them in a bowl, sprinkle with salt and leave for 15 minutes.

Grated vegetables for rosti

Squeeze out as much moisture as you can with your hands or through a thin linen cloth. Add the other ingredients to the squeezed and drained vegetables and mix in well. Form patties using a round pastry cutter, pressing down firmly. Chill the patties in the fridge for at least half an hour.

Shaping vegetable rosti

Heat up the oil in a frying pan or skillet, large enough to contain all the röstis. Cook them on high-medium heat for about 5 minutes, flip over and cook for 5 minutes again, until golden and crispy on both sides.

Frying rosti

Add a knob of butter a minute before the end, remove from the pan and drain on paper towels. Serve hot – if you need them to wait while you’re finishing the other meal ingredients keep them in a low oven on a baking dish.

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