Potato Rösti Or Beet Or Carrot Or Winter Squash Recipes

POTATO RöSTI (OR BEET OR CARROT OR WINTER SQUASH)

Steps:

• Scrub potatoes well and peel them if you prefer, though it's not necessary.
• Grate the potatoes using a food processor or by hand; place grated potatoes in cold water to prevent them from turning brown.
• When you're ready to cook the potatoes, drain well in a colander or strainer, place in clean tea towel and squeeze out the water.
• Heat a large cast iron or nonstick skillet over medium heat (I like how cast iron browns food).
• Toss potatoes in a large bowl with a generous amount of salt and pepper.
• Heat large cast iron or nonstick skillet over medium heat (I like how cast iron browns food), add 2 tbsp of oil or butter to skillet and heat (until the butter begins to turn brown, if using).
• Put potato mixture into skillet, shape into a circle and press down with a spatula.
• Turn heat up to medium high and cook, shaking pan occasionally, until the bottom of the potato cake is crisp (about 6 to 8 minutes).
• Slide potato cake onto a plate, top with another plate, invert plates.
• Add a bit more oil or butter to the skillet and slide the cake back inches.
• Cook until the second side is browned. You may have to adjust the heat. (about 5 to 10 minutes).
• Cut into wedges and serve.

PARSNIP AND POTATO RöSTI

Steps:

• Beat the egg; wash, dry and finely chop the parsley; peel and finely chop the onion; peel, crush and finely chop the garlic; peel and grate the potatoes and parsnips.
• Mix together the onion, garlic, potatoes and parsnips and squeeze dry between sheets of paper kitchen towelling.
• Melt the butter.
• Place the onion, garlic, potatoes and parsnips in a large bowl, stir in the parsley, beaten egg and melted butter, and mix until well-combined.
• Divide the mixture into 8 equal portions and between the palms of your hands, shape each portion into a round 'cake' or rösti.
• Heat half the oil in a large (preferably non-stick) pan over a medium-high heat, add 4 of the rösti to the pan, press down gently with an egg-slide or spatula to flatten.
• Cook the rösti for 3-4 minutes on each side until, or until golden brown. You may need to reduce the heat to medium once the pan is hot.
• Drain the rösti on paper kitchen towelling, and put an extra sheet on top, to mop up excess oil.
• Keep the first batch warm in a very low oven or simply covered with foil: paper towel, then foil over the top.
• Repeat the process with the remaining oil and the remaining rösti mixture. The second batch will probably cook slightly more quickly, so be careful not to allow them to burn.
• Beat together the creme fraiche or sour cream, dill and cream cheese and season with pepper.
• Transfer the rösti to a serving plate, and serve with the cream sauce, garnished with the reserved sprig of dill.
• Alternative: You can, if you prefer, make ONE large rösti in a 20-23 centimetre - 8"-9" - pan, again preferably non-stick. Cook each side for 5-7 minutes. To turn the rösti, tilt the pan slightly and gently slide the rösti onto a plate; then invert a second plate over the first plate and, keeping the two plates together, turn the plates over so that the rösti is now on the second plate; then, this time tilting the plate slightly, gently slide the rösti back into the pan. You'll know what I'm trying to explain if you've done this! If you haven't, I hope the steps are clear enough! It's really so much easier to do than to explain! If you make one large rösti, garnish it with a sprig of dill.