Rosti with summer herbs and beef roses. Beef veggie #bento and #miso soup, some more delicious #Japanesefood! Summer fish pie with lemon rosti topping. Sweet Potato Rosti With Smoked Salmon Recipe.
For ground beef, keep refrigerated and use within one to two days.
It can stay in its original container if the packaging hasn't been opened.
Sprinkle all of the corned beef or pastrami evenly over the potatoes, then top with the remaining potatoes and press again with the spatula to form a large potato.
Yes, this is a simple recipe just bearing in mind the other ones. I think the hardest share is to locate the best ingredients so you can enjoy the tasty Rosti with summer herbs and beef roses for your lunch with your associates or family.
You can cook Rosti with summer herbs and beef roses using 14 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Rosti with summer herbs and beef roses
- You need 1 kg of Potatoes.
- It's of Salt.
- It's of Pepper.
- Prepare of Nutmeg.
- Prepare 8 tbs of oil.
- You need of Garnish.
- You need of Sliced roast beef.
- It's of Fresh dille.
- You need of Fresh parsley.
- It's of Fresh chives.
- You need of Chive flowers.
- It's 1 tbs of whole grain mustard.
- Prepare 2 tbs of crème fraiche.
- You need 3 of pickles.
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Rosti with summer herbs and beef roses instructions
- 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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