#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 :

1. Wash potatoes (can be peeled or keep the peel. I like to keep the peel)
2. 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.
3. Heat reserved skillet over medium-low heat.
4. Scrape potato mixture into hot skillet, pressing with a spatula into an even layer.
5. Cook for10 minutes, rotating skillet frequently to avoid hot spot; Cook röstiuntil golden brown, about 5 minutes long on each side.
6. Run a silicone spatula around sides and underneath rösti; Invert a large plate over skillet, carefully flip rösti onto plate.
7. Put back the rosti in from the plate til the other side alson golden then slide it onto the serving plate.

Sauce:

1. Mix sour cream, curry sauce, and kewpie mayo; Add salt if desired.
2. Set the sauce in the fridge.

Serving / Plating:

1. Boil your asparagus in salt water for 3-5 mins then set aside.
2. Put your rosti on your serving plate, put the asparagus on top.
3. 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.
4. Time to rest & rosti. Bon Appetit !

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