Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, rosti with summer herbs and beef roses. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Peel and shred the potatoes using a food processor. Just wanted to share this awesome result of making a fancy rosti. I've done plain rosti's, I've used a truffle salt in my recipe!
Rosti with summer herbs and beef roses is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Rosti with summer herbs and beef roses is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have rosti with summer herbs and beef roses using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Rosti with summer herbs and beef roses:
- Get 1 kg Potatoes
- Take Salt
- Take Pepper
- Get Nutmeg
- Take 8 tbs oil
- Make ready Garnish
- Get Sliced roast beef
- Get Fresh dille
- Make ready Fresh parsley
- Make ready Fresh chives
- Take Chive flowers
- Take 1 tbs whole grain mustard
- Make ready 2 tbs crème fraiche
- Take 3 pickles
Use salmon or tuna in these easy fishcakes with grated potato, capers, asparagus and mustard. These rostis with beef mince are great for using up leftover mashed potato and are ideal for a family supper. 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.
Instructions 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.
Beef steaks, roasts and ground meat all have strong, but distinct, inherent flavors. While many of the same herbs and spices enhance the beef's natural flavor in all these forms, choosing how and when to introduce them can make a big difference in your final meal. Slow-roasting beef tenderloin is the secret to juicy, tender, perfect beef tenderloin. It actually melts in your mouth, and surrounding the tenderloin with rosemary while it cooks infuses the meat with incredible herb flavor. Try to prepare your rosti recipe with EAT SMARTER!
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