Total Steps
3
Ingredients
10
Tools Needed
1
Ingredients
- aged Swiss cheese (optional alternative to Vacherin Fribourgeois)(optional)
- 4 ounces Vacherin Fribourgeois cheese
- 1 cup chopped red, green, and yellow peppers
- large broccoli spears, cut into small florets
- medium cauliflower, cut into small florets
- 1 carrot, chopped
- 4 teaspoons olive oil
- 4 tablespoons butter
- 1 pound waxy potatoes, boiled in skin, cooled, peeled, and grated
- salt
Instructions
Step 1
<a href="/technique/ZMSYZJGT/blanch">Blanch</a> the <a href="/technique/VYSXFJY6/carrots">carrot</a>, cauliflower, broccoli and peppers. <a href="/technique/H7TNTGFZ/season">Season</a> the potatoes with <a href="/technique/DPSVTKVY/salt">salt.</a> <a href="/technique/XZFHRHHF/heat">Heat</a> the butter in a <a href="/technique/NZ2LK8CC/frying">frying</a> pan and add the potatoes. <a href="/technique/NZ2LK8CC/fry">Fry</a> gently on one side, then <a href="/technique/B52FHCF2/turn">turn</a> over and add cooked vegetables onto potatoes, sprinkle cheese over the vegetables. Cover pan and <a href="/technique/NZ2LK8CC/fry">fry</a> for a few minutes until the cheese has <a href="/technique/64W3NS5R/melted">melted</a> over the vegetables.
Step 2
NOTES : Vacherin Fribourgeois cheese comes from the canton of Valais near the city of Friboug for generations. Not to be confused with the creamy (Runny) Vacherin Mont d'Or, also produced in Switzerland, this is another hard Swiss cheese masterpiece. Its nutty <a href="/technique/PMQVQDJ8/flavor">flavor</a> and slightly softer texture will make it a favorite with those who prefer a mellow yet feisty hard Alpine cheese.
Step 3
I love rosti. This <a href="/technique/QQVZX64Y/dish">dish</a> is interesting with the added veggies and cheese - a potato pizza. I modified the original recipe's fat content. I haven't tried this yet. I've some some luck <a href="/technique/NZ2LK8CC/frying">frying</a> quickly with 1 part oil and 1 part butterbuds, and <a href="/technique/H3TYV2MZ/reducing">reducing</a> the <a href="/technique/XZFHRHHF/heat">heat</a> to moderate. The other way is to toss the oil and butterbuds in the potatoes and spread them onto a very hot pan; then <a href="/technique/H3TYV2MZ/reducing">reducing</a> the <a href="/technique/XZFHRHHF/heat">heat</a>.