Rösti with Borgonzola Cheese
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per each of 4 servings: about | - |
| cal | 231 |
| pro | 8 g |
| total fat | 17 g |
| sat. fat | 11 g |
| carb | 20 g |
| fibre | 2 g |
| chol | 54 mg |
| sodium | 712 mg |
| potassium | 392 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 4 |
| vit A | 6 |
| vit C | 20 |
| folate | 5 |
The traditional Swiss rösti is prepared with the previous day's boiled potatoes; it's best to use slightly undercooked ones. If you boil potatoes the same day, refrigerate them until cooled.
Ingredients
Preparation
In saucepan of boiling salted water, cover and cook unpeeled potatoes until tender but still a little firm. Drain and let cool. Refrigerate, unwrapped, for at least 12 hours or for up to 24 hours.
Peel potatoes; coarsely grate into bowl. Mix in onion, salt and pepper. In cast-iron or nonstick skillet, melt two-thirds of the butter over medium heat; press potato mixture into pan to cover bottom. Cook until bottom is well-browned, 10 to 12 minutes. Invert plate onto rösti; carefully flip rösti onto plate.
Add remaining butter to skillet. Slip rösti back into skillet, uncooked side down; cook until bottom is light golden, about 6 minutes. Slide onto plate; cut into halves or quarters. Top with cheese.
Peel potatoes; coarsely grate into bowl. Mix in onion, salt and pepper. In cast-iron or nonstick skillet, melt two-thirds of the butter over medium heat; press potato mixture into pan to cover bottom. Cook until bottom is well-browned, 10 to 12 minutes. Invert plate onto rösti; carefully flip rösti onto plate.
Add remaining butter to skillet. Slip rösti back into skillet, uncooked side down; cook until bottom is light golden, about 6 minutes. Slide onto plate; cut into halves or quarters. Top with cheese.
Source : Canadian Living Magazine: January 2010
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