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Ingredients

How to make it

  • Note: You can substitute the butter for olive oil in this recipe. If necessary, move the pan around on the burner to amake sure the crust browns evenly. The roesti is best served immediately, but it can be kept on a cooling rack. loosely covered in a warm oven. Garnish this roesti with a mixture of equal parts mayonnaise and Dijon-style mustard, if desired.
  • Celery Root And Potato Roesti With Lemon And Parsley:
  • 1. Melt butter in 10-inch nonstick or well-seasoned cast-iron skillet over medium heat.
  • 2. Mix shredded potatoes and celery root with salt and pepper. Mix in lemon zest and parsley. Spread vegetable mixture evenly; press with spatula to form compact cake. Cook until bottom crust is golden brown, pressing on potatoes occasionally with spatula, about 15 minutes.
  • 3. Shake skillet or use spatula to loosen roesti. Place large plate or platter over skillet and carefully in vert. Slide roesti back into skillet anc cook until bottom is golden brown, 10 to 15 minutes longer. Serve immediately.
  • HERBED POTATO ROESTI WITH SMOKED CHEDDAR:
  • 1. Melt butter in 10-inch nonstick or well-seasoned cast-iron skillet over medium heat.
  • 2. Season shredded potatoes with salt and pepper. Add herbs and mix in thoroughly. Spread potatoes evenly; press with spatula to form compact cake. Cook until bottom crust is golden brown, pressing on potatoes occasionally with spatula, about 15 minutes.
  • 3. Shake skillet or use spatula to loosen roesti. Place large plate or platter over skillet and carefully invert. Slide roesti back into skillet and cook until bottom is golden brown, 5 to 10 minutes. Add cheese and spread evenly; cover and cook until cheese melts, about 5 more minutes.
  • Serve immediately.

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