close
Advertisement
Shop Now
Magazine
 

Rosti with horseradish

Horseradish cream adds a lovely flavour to this traditonal Swiss dish.

Rosti with horseradish

Ingredients

  • 400 g potatoes
  • 1 egg
  • 3 teaspoons horseradish cream from a jar
  • 6 spring onions
  • freshly ground black pepper
  • 3 teaspoons vegetable oil
  • 3 tablespoons creme fraiche or sour cream
  • fresh parsley or chives, to garnish

Preparation

  1. Peel the potatoes and coarsely grate them into a large bowl of iced water. Leave to stand for 10 minutes.
  2. Drain the potatoes, then use your hands to squeeze out as much water as possible. Press dry with a clean tea towel and place in a bowl.
  3. Add the egg, horseradish cream, spring onions and salt and black pepper to taste and mix thoroughly.
  4. Heat the oil in a large non-stick frying pan over medium heat. Drop eight mounds of the mixture into the pan and press down with the back of the spoon to make potato cakes 5 mm thick.
  5. Fry the rosti for 2-3 minutes on each side, or until firm and golden – you may need to cook the rosti in two batches. Drain well on paper towel and serve hot, topped with creme fraiche and garnished with parsley or chives.

Serves 4
Preparation: 10 minutes
Cooking: 8–12 minutes



More Recipes

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Advertisement