Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, rosti with summer herbs and beef roses. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Rosti with summer herbs and beef roses is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Rosti with summer herbs and beef roses is something which I have loved my whole life. They are nice and they look wonderful.
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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook rosti with summer herbs and beef roses using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Rosti with summer herbs and beef roses:
- Make ready 1 kg Potatoes
- Take To taste Salt
- Make ready to taste Pepper
- Get To taste Nutmeg
- Prepare 8 tbs oil
- Get Garnish
- Get As needed Sliced roast beef
- Make ready Fresh dille
- Make ready To taste Fresh parsley
- Get To taste Fresh chives
- Prepare To taste Chive flowers
- Prepare 1 tbs whole grain mustard
- Take 2 tbs crème fraiche
- Get 3 pickles
Here is how you achieve that. Ingredients of Rosti with summer herbs and beef roses. Rosti with summer herbs and beef roses. 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.
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.
See recipes for Rosti with summer herbs and beef roses too. Place over medium to high heat, add rosti and cook until golden brown. Slide the rosti off the plate and back into the pan, golden side up. Using a metal fish slice, regularly check the underside of the rosti. Cut the rosti into equal parts and top with the pea and herb mixture and the halved eggs.
So that’s going to wrap this up for this special food rosti with summer herbs and beef roses recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
