Triple Root Rosti

By • September 28, 2011 4 Comments

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Author Notes: I love rosti, really any kind of crispy but soft potato product works for me. Here, I add parsnip for its earthiness and sweet potato for...sweetness of course. The potatoes balance the competing roots and give the rosti the starchiness it needs to hold together. You could also add some grated gruyere cheese on top of the rosti, in addition to, or in lieu of the creme fraiche. I would serve this as a side dish to any roasted meat, chicken, pork, or duck. Clairfied butter here is key, it gives the rosti that rich flavor, but doesn't burn like regular butter while you are trying to get a nice crisp exterior.meganvt01


Makes 1 big rosti

  • 1 pound yukon gold potatoes, scrubbed
  • 2 parsnips, scrubbed (about 3/4 pound)
  • 1 large sweet potato, (about 3/4 pound) scrubbed - try to choose a long thinner one so it cooks evenly while par boiling
  • 3 large shallots, minced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 teaspoons sage, minced
  • 1/2 cup creme fraiche
  • 2 tablespoons chives, minced
  • 3 tablespoons clarified butter
  • 1 pinch ground nutmeg
  1. Par boil the roots (potatoes, parsnip, and sweet potato) in boiling, salted water. 15 minutes for potatoes, 10 minutes for sweet potatoes, and 5 minutes for parsnips - until tender but not soft. (make sure you check on your roots - they will likely be tender at different times becuase of size and the crazy shape of roots generally) Chill the roots for 4 hours or overnight, preferably.
  2. Peel the roots and grate using a box grater or the grating blade on your food processor.
  3. In a 10 inch non-stick skillet (or your well seasoned cast iron) heat 1 tablespoon of the clarified butter over medium heat. Add the shallots and garlic and cook until softened, about 4 minutes. Remove from heat.
  4. Mix the shredded roots, shallots, garlic, fresh sage, and pinch of nutmeg together in a large bowl. Season to taste with salt (about 1 tsp) and pepper (about 1/4 tsp).
  5. Increase heat to medium high and heat the remaining 2 tablespoons of clarified butter in the skillet. Pour in the root mixture and press firmly into the bottom of the skillet. Cook for 5 minutes (peeking underneath to make sure the bottom is crispy and delicious). Put a plate on top of the skillet and flip the rosti onto the plate. Slide the rosti back into the skillet for another 5 minutes to brown the other side. Remove from skillet.
  6. Mix together the creme fraiche and chives. Serve rosti warm (with some fresh ground pepper on top), sliced like a pizza, with creme fraiche on top.

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