Wednesday, November 12, 2008

Recipe: Carrot and Potato Rosti

Rude veg by Silversprite

A delicious, quick and easy recipe:
Carrot & Potato Rosti
Makes one large rosti, which will serve two as a side dish, or one as a main course.

3 medium carrots, washed and peeled
3 medium potatoes, washed and peeled
butter or olive oil spread
salt and pepper
grated goats cheese (optional)

Grate the carrots and potatoes. Place in a bowl. Season to taste and mix well with hands.

Heat a knob of butter/olive oil spread in a small non-stick frying pan. Squeeze excess water out of potato/carrot mixture with hands, or in a clean tea-towel.
When the butter/spread is nice and bubbly, add the carrot/potato mixture, pressing it into the pan. Cook on a moderate heat, turning every five mins or so (it helps to turn the rosti out onto a dinner plate, before sliding it back into the pan), until golden-brown and crispy on both sides (around twenty mins).
For an extra treat, add grated cheese to the top of the rosti and allow to melt in the pan.

No comments: