July 31, 2016
Dinner, Side Dishes, Snacks,
Dairy, Vegetables, Potatoes , Easy/Beginner Cooking, Entertaining, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Sour Cream, Butter/Margarine, Kosher Dairy more
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"The Rosti is the part that intrigues me as I am not a big fan of horseradish. You can also make the mascarpone cream up to a day ahead, cover and refrigerate. Let stand at room temperature for 30 minutes before serving. The recipe is from one of our national supermarkets and their monthly magazine."
In a small bowl, mix mascarpone, sour cream, horseradish, milk and lemon juice and season with salt and pepper to taste.
Using large holes on a box grater shred potatoes and shallots (personally I would use a food processor).
Place potato mixture into centre of a kitchen clean towel and gather corners of the towel, and squeeze mixture in towel over the sink, extracting as much liquid as possible and then transfer mixture to a medium bowl and drizzle 1 1/2 tablespoons of butter into the mixture and then mix in 1 1/4 teaspoons of salt.
Heat a deep 25cm diameter frying pan over medium heat and add 2 tablespoon of oil.
When oil is hot, add half of potato mixture and using a spatula, press down to evenly distribute mixture.
After 30 seconds, add remaining potato mixture and press down to form a cake and cook for 8 minutes or until potato mixture is crisp and deep golden brown on the bottom.
Place a large plate over pan and carefully invert rosti onto the plate.
Return pan to medium heat and add remaining butter and slice rosti, brown side up, back into the pan and drizzle remaining 1 tablespoon of oil around edges of rosti and cook for 8 minutes or until rosti is crisp and deep golden brown on bottom and potato is tender in the centre.
Slide rosti onto a stack of paper towels to drain.
Place on a cutting board and slice and serve with horseradish mascarpone cream and sprinkle with chives.
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