All questions

A question about a recipe: Rosti with Gravlax, Caper Berries and Horsradish Cream

D25e3bbf 16f1 43d9 9cd8 9fe05b58a4e5  2017 0313 rosti with gravlax caper berries and horseradish cream julia gartland 401

I have a question about the recipe "Rosti with Gravlax, Caper Berries and Horsradish Cream" from thirschfeld. Whenever I shred potatoes for pancakes, they always turn ugly brown ...and for parties, I can't shred right at the last minute...what do you do?

asked by loubaby almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 1609 views
two-foodies-we-r
added almost 7 years ago

Just use tap water. Cut potatoes, submerge in water and place in fridge till ready to use. They will stay bright and not turn brown or gray.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

thirschfeld
added almost 7 years ago

If you want to do them in advance shore them in water or you could bake potatoes the day before, cool them in the fridge then peel and grate. If you bake the potatoes it makes for a very tender rosti

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Panfusine
added almost 7 years ago

Shred them into water with some lemon/lime juice added. it slows down oxidation.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

creamtea
creamtea

Lisanne is a trusted home cook.

added almost 7 years ago

In recipes including onions (not this), alternate grating potatoes and onions. That helps too. Squeeze well in a kitchen towel to remove liquid.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)