Vegetable Rosti


pound waxy potatoes boiled in skin
cooled peeled and grated
butter (up to 4-tbs) or
4 teaspoons olive oil may be tripled
1 carrot chopped
medium cauliflower cut small florets
lrg broccoli spears cut small florets
cup chopped red green and yellow pepper
or aged swiss


Blanch the carrot, cauliflower, broccoli and peppers. Season the potatoes with salt. Heat the butter in a frying pan and add the potatoes. Fry gently on one side, then turn over and add cooked vegetables onto potatoes, sprinkle cheese over the vegetables. Cover pan and fry for a few minutes until the cheese has melted over the vegetables.
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 flavor and slightly softer texture will make it a favorite with those who prefer a mellow yet feisty hard Alpine cheese.
I love rosti. This dish 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 frying quickly with 1 part oil and 1 part butterbuds, and reducing the heat to moderate. The other way is to toss the oil and butterbuds in the potatoes and spread them onto a very hot pan; then reducing the heat.




1.0 servings


Sunday, February 14, 2010 - 7:33am



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