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Rosti with horseradish mascarpone cream

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 1/4 cup (60g) mascarpone
  • 1/4 cup (60g) sour cream
  • 2 tablespoons horseradish cream
  • 1 1/2 tablespoons full-cream milk
  • 3 teaspoons fresh lemon juice
  • 900g brushed potatoes, peeled
  • 2 shallots, halved
  • 45g butter, melted, divided
  • 3 tablespoons canola oil, divided
  • 1 tablespoon fresh chives, finely chopped


  • 1
    In a small bowl, mix mascarpone, sour cream, horseradish, milk and lemon juice. Season with salt and pepper.
  • 2
    Using large holes on a box grater, shred potatoes and shallots. Place potato mixture into centre of a kitchen towel. Gather corners of towel, and squeeze mixture in towel over the sink, extracting as much liquid as possible. Transfer mixture to a medium bowl. Drizzle 1½ tbs of butter into mixture and then mix in 1 1/4 teaspoon of salt.
  • 3
    Heat a deep 25cm-diameter frying pan over medium heat and add 2 tablespoons of oil. When oil is hot, add half of potato mixture and, using a spatula, press down to evenly distribute mixture. After 30 secs, add remaining potato mixture and press down to form a cake. Cook for 8 mins or until potato mixture is crisp and deep golden brown on bottom. Place a large plate over pan and carefully invert rösti onto plate.
  • 4
    Return pan to medium heat and add remaining butter. Slide rosti, browned side up, back into pan. Drizzle remaining 1 tbs of oil around edges of rösti. Cook for 8 mins or until rösti is crisp and deep golden brown on bottom and potato is tender in the centre.
  • 5
    Slide rosti onto a stack of paper towels to drain. Place on a cutting board. Slice and serve with horseradish mascarpone cream. Sprinkle with chives.

Source: taste.com.au


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