
#GOODTHINGSTODO with Marshella Jastine
REST & ROSTI
Recipe:
Serves 2
( potato rosti with curry sour cream & poached asparagus )
Rosti
4 potatoes
2 tbsp Butter / olive oil
Salt
Black Pepper
4 Asparagus ( sliced half & poached in salt water )
Sauce
5 tbsp of sour cream
3 tsp/ 1 block of curry ( block / powder )
{ melt the curry block with hot water }
2 tbsp kewpie mayonnaise
Steps :
- Wash potatoes (can be peeled or keep the peel. I like to keep the peel)
- Coarsely grate potatoes into a large bowl. Working in batches, squeeze potatoes with your hands to release liquid ( the less liquid, the crispier your rosti will be) ; transfer to another large bowl. Add salt, and pepper, as you prefer; toss to evenly distribute.
- Heat reserved skillet over medium-low heat.
- Scrape potato mixture into hot skillet, pressing with a spatula into an even layer.
- Cook for10 minutes, rotating skillet frequently to avoid hot spot; Cook röstiuntil golden brown, about 5 minutes long on each side.
- Run a silicone spatula around sides and underneath rösti; Invert a large plate over skillet, carefully flip rösti onto plate.
- Put back the rosti in from the plate til the other side alson golden then slide it onto the serving plate.
Sauce:
- Mix sour cream, curry sauce, and kewpie mayo; Add salt if desired.
- Set the sauce in the fridge.
Serving / Plating:
- Boil your asparagus in salt water for 3-5 mins then set aside.
- Put your rosti on your serving plate, put the asparagus on top.
- Take your sauce from fridge, you can just put a dollop of it on top of your rosti or you can also plate it with piping bag with star shaped nozzle.
- Time to rest & rosti. Bon Appetit !
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