Hello, I am Elise. Today, I’m gonna show you how to prepare rosti with summer herbs and beef roses recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. 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 popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Rosti with summer herbs and beef roses is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook 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:
- Prepare 1 kg Potatoes
- Prepare To taste Salt
- Get to taste Pepper
- Prepare To taste Nutmeg
- Take 8 tbs oil
- Take Garnish
- Take As needed Sliced roast beef
- Get Fresh dille
- Get To taste Fresh parsley
- Get To taste Fresh chives
- Take To taste Chive flowers
- Take 1 tbs whole grain mustard
- Get 2 tbs crème fraiche
- Make ready 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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