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| Vegetable
Rösti with Whisky |
Printable
Version
Based on Swiss
potato rösti, but with extra vegetables and a cheese and mushroom
filling, this has a hint of whisky.
Serves 4
| 3
medium carrots, grated |
| 1
celeriac (about 275g/10oz), grated |
| 1
large potato, grated |
| 2
medium parsnips, grated |
| 45ml/3
tbsp chopped fresh parsley |
| 115g
4oz/1 1/2 cups mushrooms, chopped |
| 50g
2oz/1/2 cup grated Cheddar cheese |
| 30ml/2
tbsp whisky |
| 50g/2oz/1/4
cup butter |
| 30ml/2
tbsp olive oil |
| salt
and ground black pepper |
| flat
leaf parsley and cherry tomatoes, to garnish |
Mix the grated
vegetables with the chopped parsley in a large bowl. Season with
salt and pepper. In another bowl, combine the mushrooms, grated
cheese and whisky.
Heat the butter
and most of the oil in a large non-stick frying pan that can safely
be used under the grill. Add half the grated vegetables and press
down in an even layer. Cover with the cheesae mixture and top
with the remaining grated vegetables. Press down firmly.
Cook over
a high heat for 5 minutes, then cover, lower the heat and cook
for about 10 minutes more or until the vegetables are soft. Brush
the top with the remaining oil and cook under a hot crill until
golden. Serve in generous wedges, garnished with parsley and cherry
tomatoes.
Instead of
cooking the rösti on top of the stove, press the mixture into
an ovenproof dish and cook in a hot oven for 40 minutes. If you
like, make individual rösti to serve with roasts, meats or fish.
Source: Spirits
& Liqueurs Cookbook
by Stuart Walton and Norma Miller
Lorenz Books © 1997
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