Hutspot Rösti
I was craving a Dutch “stampot” but also wanted something a little bit different — so I came up with this twist on a traditional Swiss meal.
Ingredients:
3 medium-sized potatoes
1 medium-sized carrot
2 medium-sized onions
tablespoon Braggs aminos
tablespoon Nutritional Yeast Flakes
2 tablespoons cooking oil
Instructions:
- Peel and the wash vegeatbles.
- Boil the potatoes and carrot for 10 minutes. Drain and let cool.
- Coarsly grate the vegetables.
- In a mixing bowl, gently toss the vegetables with the Braggs aminos and nutritional yeast flakes.
- Heat the oil in a non-stick pan on medium-high heat
- Pour the vegetables in the pan and use a spatula to press the vegetable mixture into one large compact mass.
- Fry on both sides 10-12 minutes. Adjust the heat as need be so that you don’t burn it.
- Cut the rosti into slices and serve with a dallop of vegan mayo and some sea salt to taste.
Really cool tip:
Flipping the rosti is a bit of a pain… it usually wants to fall apart. Take a plate and put it on top of the rosti while it is still in the pan. Flip the pan upside down so that the rosti is on top of the plate. Place the pan back on the stove and gently slide the rosti with the aid of a spatula back into the pan.
Serves 2.
Technorati Tags: rosti, hutspot, vegan recipes
Filed under: Food on September 4th, 2007
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