Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, rosti with summer herbs and beef roses. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Two layers of grated potato, onion and herbs stuffed with melted mozzarella and sundried tomatoes make this Pizza Stuffed Potato Rosti just perfect. · Potato rosti with kale and white cabbage. Easy recipe for side dish, perfect way to use all of the leftovers from the fridge! Here is another easy and quick to prepare dish that you can try at home. I hope you try this recipe at your home and let me know how it went.
Rosti with summer herbs and beef roses is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Rosti with summer herbs and beef roses is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have rosti with summer herbs and beef roses using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Rosti with summer herbs and beef roses:
- Prepare 1 kg Potatoes
- Take To taste Salt
- Make ready to taste Pepper
- Prepare To taste Nutmeg
- Take 8 tbs oil
- Take Garnish
- Prepare As needed Sliced roast beef
- Get Fresh dille
- Make ready To taste Fresh parsley
- Prepare To taste Fresh chives
- Prepare To taste Chive flowers
- Make ready 1 tbs whole grain mustard
- Get 2 tbs crème fraiche
- Take 3 pickles
She makes herb-crusted beef tenderloin and garlic mashed potatoes. For the rosti, wrap the grated potatoes in a clean tea towel and squeeze out as much liquid as you can. When the beef is cooked to your liking remove it from the pan and set aside to rest. Add the parsley to the mushrooms and cook for another couple of minutes until the mushrooms are cooked.
Steps to make Rosti with summer herbs and beef roses:
- For the rosti. Peel and shred the potatoes using a food processor. Give the potatoes a quick rinse to remove some excess starch. Drain well and place in a clean kitchen towel. Season with salt, pepper and nutmeg and toss to combine. Use the kitchen towel to wrench out as much liquid as you can.
- Preheat your pan of choice on medium heat. Mine is a 28 cm cast iron skillet. Pour in half the oil. Evenly distribute the potatoes and press using a spatula to make it as compact as possible. Cook on medium heat for about 8-10 minutes. Take the rosti out of the pan, add the rest of the oil and cook the other side for the same amount of time. Also press on this side to make the rosti as compact as possible. Let cool slightly before garnishing.
- For the garnish. Place the crème fraiche in the middle of the rosti. Use a spoon to form a sort of whirl. To make the roses, roll op the beef losely and use your thumb to push out the middle. Place the roses on the crème fraiche for stability. Place piles of pickles and teaspoons of mustard all around. Scatter around the herbs and flowers.
When the beef is cooked to your liking remove it from the pan and set aside to rest. Add the parsley to the mushrooms and cook for another couple of minutes until the mushrooms are cooked. Rosti, a Swiss dish of grated potatoes formed into a small flat cake and fried, was originally eaten as a breakfast dish by farmers in Switzerland. Remove skillet from heat and run a spatula around rosti to make sure it's completely loose in the skillet. Invert a large flat platter or an un-rimmed baking sheet.
So that is going to wrap it up for this special food rosti with summer herbs and beef roses recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
