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

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?

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  • Posted by: loubaby
  • October 31, 2011
  • 1733 views
  • 4 Comments

4 Comments

creamtea October 31, 2011
In recipes including onions (not this), alternate grating potatoes and onions. That helps too. Squeeze well in a kitchen towel to remove liquid.
 
Panfusine October 31, 2011
Shred them into water with some lemon/lime juice added. it slows down oxidation.
 
thirschfeld October 31, 2011
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
 
two-foodies-we-r October 31, 2011
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.
 
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