Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, rosti with summer herbs and beef roses. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Rosti with summer herbs and beef roses is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Rosti with summer herbs and beef roses is something which I’ve loved my whole life. They are nice and they look wonderful.
Here's a recipe for Swiss Rosti, a casserole of shredded potatoes with ham and cheese melted in and eggs baked on top. Rosti is the Swiss version of hash browns or potato pancakes made with butter, potatoes, and salt. Rosti is a Swiss potato dish perhaps best described as a cross between hash browns and a potato pancake.
To begin with this recipe, we must 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 it.
The ingredients needed to make Rosti with summer herbs and beef roses:
- Make ready 1 kg Potatoes
- Take To taste Salt
- Prepare to taste Pepper
- Get To taste Nutmeg
- Take 8 tbs oil
- Take Garnish
- Take As needed Sliced roast beef
- Make ready Fresh dille
- Get To taste Fresh parsley
- Prepare To taste Fresh chives
- Make ready To taste Chive flowers
- Prepare 1 tbs whole grain mustard
- Get 2 tbs crème fraiche
- Prepare 3 pickles
To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg. This low calorie rosemary and fennel pumpkin rosti with fried eggs recipe is diary and gluten free, a super healthy breakfast, brunch or lunch. Add cabbage, salad leaves, cucumber, avocado and mint. Serve rosti with salad and topped with eggs.
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.
Season with pepper and garnish with. Rose water from petals of pink roses. Potato cakes with topping: bacon and poached egg. Potato cakes with salmon fillet and creamy sauce. Crisp Fried Potato Rosti Served with Salad and Crispy cod with potato rosti.
So that is going to wrap it up for this exceptional food rosti with summer herbs and beef roses recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
