Recipe by bluemoon downunder
All the delights of a traditional rösti with the additional flavours of parsnip and dill. Just delicious with a salad as a light meal or as an accompaniment to a main course. And tastes best, of course, if made with fresh herbs. Adapted from a 'Pan or Wok' recipe card from International Masters Publishers. If you've had difficulty with ingredients holding together in this or similar recipes, including burgers, I'd recommend using egg rings. I have some non-stick ones for using in my non-stick pans. Instead of shaping the mixture into round cakes or rösti, simply fill the egg ring. I find that when it's time to turn the cake or rösti, I can remove the ring as the ingredients are by then half cooked and holding together beautifully. I turn the rösti and remove the ring using an egg slide and a fork. Hard to describe; easy to do!
Top Review by PioneerValleyGirl
With a green salad, they were a nice light dinner. This was my first try at Rosti, and I'll be making them again. The dill and sour cream is a great combo on the warm patties. In the future, I'll cut back on the parsnip for a more savory recipe. The first batch didn't stick together very well (I think I didn't get enough moisture out), but I added extra egg the second time around and that helped, and I'll be better about pressing the grated potato next time.
- 1 egg
- 1 onion, finely chopped
- 2 garlic cloves
- 350 g waxy potatoes, such as Desiree
- 2 parsnips
- 2 tablespoons fresh flat leaf parsley, finely chopped
- 25 g butter, melted
- 4 tablespoons olive oil
- 150 g creme fraiche or 150 g sour cream
- 2 tablespoons fresh dill, chopped, plus
- 1 sprig fresh dill (to garnish)
- 100 g cream cheese
- white pepper
Directions See How It's Made
- 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.