Rosti With Horseradish Mascarpone Cream

15m
Prep Time

20m
Cook Time

35m
Ready In

"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."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (294.3 g)
Calories 419.8
Total Fat - 24.3 g
Saturated Fat - 9.6 g
Cholesterol - 37.2 mg
Sodium - 234.1 mg
Total Carbohydrate - 44.6 g
Dietary Fiber - 6.6 g
Sugars - 6.4 g
Protein - 8.1 g
Calcium - 135.3 mg
Iron - 1.7 mg
Vitamin C - 24.9 mg
Thiamin - 0.2 mg

Step 1

In a small bowl, mix mascarpone, sour cream, horseradish, milk and lemon juice and season with salt and pepper to taste.

Step 2

Using large holes on a box grater shred potatoes and shallots (personally I would use a food processor).

Step 3

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.

Step 4

Heat a deep 25cm diameter frying pan over medium heat and add 2 tablespoon of oil.

Step 5

When oil is hot, add half of potato mixture and using a spatula, press down to evenly distribute mixture.

Step 6

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.

Step 7

Place a large plate over pan and carefully invert rosti onto the plate.

Step 8

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.