ROSTI
Provided by Food Network
Categories side-dish
Time P1DT50m
Yield 2 rosti (8 servings)
Number Of Ingredients 8
Steps:
- Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
- The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
- For the first Rosti:
- Preheat the oven to 200 degrees F.
- Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
- For the second Rosti:
- Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.
POTATO ROESTI
Steps:
- Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.
- In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.
OEPFELBROEISI (APPLE ROESTI)
This sweet, Swiss dish is usually served hot with coffee and/or milk.
Provided by Cindy Krafft
Categories World Cuisine Recipes European Swiss
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-high heat. Lightly brown the bread in the butter. Stir apples, sugar, and raisins into pan, reduce heat to medium-low, cover, and cook until a light crust forms on the underside, about 10 minutes. Flip the roesti onto a serving plate, cut into wedges, and sprinkle with cinnamon sugar before serving.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 52.9 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 5.1 g, Sodium 424.3 mg, Sugar 17.9 g
OEPFELBROEISI (APPLE ROESTI)
This sweet, Swiss dish is usually served hot with coffee and/or milk.
Provided by Cindy Krafft
Categories Swiss Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-high heat. Lightly brown the bread in the butter. Stir apples, sugar, and raisins into pan, reduce heat to medium-low, cover, and cook until a light crust forms on the underside, about 10 minutes. Flip the roesti onto a serving plate, cut into wedges, and sprinkle with cinnamon sugar before serving.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 52.9 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 5.1 g, Sodium 424.3 mg, Sugar 17.9 g
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