Hello, I am Elise. Today, I will show you a way to prepare rosti with summer herbs and beef roses recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Rosti with summer herbs and beef roses Recipe
Rosti with summer herbs and beef roses is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Rosti with summer herbs and beef roses is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have rosti with summer herbs and beef roses using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Rosti with summer herbs and beef roses:
- Take 1 kg Potatoes
- Take To taste Salt
- Make ready to taste Pepper
- Get To taste Nutmeg
- Prepare 8 tbs oil
- Take Garnish
- Prepare As needed Sliced roast beef
- Prepare Fresh dille
- Get To taste Fresh parsley
- Take To taste Fresh chives
- Prepare To taste Chive flowers
- Take 1 tbs whole grain mustard
- Make ready 2 tbs crème fraiche
- Prepare 3 pickles
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.
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