INGREDIENTS
- Papa’s rösti:
- – Potatoes 2 items.
- – Water C/N.
- – Ice C/N.
- – Corn starch 1 tbsp.
- – Salt and black pepper to style,
- – Clarified butter 80 g.
- At your service:
- – Milk cream 100 g.
- – Recent radishes.
- – Lemon juice 1 teaspoon.
- – Salt and black pepper.
- – Recent dill.
- – Asparagus 1 tied.
- – Poached egg.
Attempt these scrumptious PROVO-RÖSTI POTATOES with BAKED ASPARAGUS following the recipe from Argentine Cooks .
PROCEDURE:
1. Wash the asparagus, reduce the exhausting a part of the stem and place on a plate with olive and salt. Bake within the medium oven for roughly 10 minutes. Once they come out, season with lemon zest, lemon juice and pepper.
2. For the röstis potatoes: wash and peel the potatoes. Grate them and place them in a bowl of ice water for a couple of minutes to take away their starch.
3. Get rid of the water and dry the grated potatoes by putting them within the centrifuge that we use to dry lettuce.
4. As soon as prepared, put them in a bowl. Add a tablespoon of cornstarch, the grated provoleta and blend effectively.
5. Warmth a frying pan. Put a little bit clarified butter and make small piles of grated potatoes. It is crucial to not crush the potato, however merely place it within the pan forming totally different mounds, each will likely be a portion.
6. Season with salt and pepper. After a minute of cooking, we will add a little bit extra grated potato on prime of every rösti, since with the warmth they may fall off on their very own.
7. Cook dinner them over low warmth in order that they toast slowly and the warmth cooks the potato. Flip with a spatula when crispy and brown on the opposite facet.
8. Cook dinner the poached egg.
9. For the cream: beat the chilly cream and when it’s semi-whipped, season with salt, pepper and lemon juice. Add the grated uncooked radish and dill.
10. Serve the röstis potatoes with the asparagus, the egg and the cream, take pleasure in it!! .
