Carrot and potato rösti (V)

This delicious dish works as an accompaniment, a snack and even as a starter.

Use a food processor to speed-up the process

Carrot and potato rösti (V)

Servings:	Servings: 6 - Makes 12 carrot and potato rösti
Calories per serving:	108
Ready in:	55 minutes
Prep. time:	30 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	18th January 2013

Best recipe review One of my favourites 5/5 These taste even better than they look! Jerry

Ready for the oven

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 450 g large potatoes (unpeeled)
• 1 large onion, peeled and finely chopped
• 1tbs olive oil plus extra for greasing
• 200g of peeled and grated carrots
• 25 g melted butter
• Sea salt and freshly grated black pepper

Mise en place

• Preheat the oven to 200° C (400° F - gas 6)

Method

1. Add the unpeeled potatoes to boiling salted water, return to the boil and boil for 10 minutes only. This limits the amount of water absorbed.
2. Drain and allow to cool
3. Grate coarsely, peel if you wish, I like potato peel!
4. While the potatoes boil, fry the onion in the olive oil until golden, about 5 minutes
5. Add the onion, potato and carrots to a large bowl, add the melted butter and mix together well. A shake or two of plain flour sometimes helps them hold together better.
6. Grease a baking tray and divide into 12 portions
7. Bake for 25 minutes in total, covered with tin-foil for the first 10 minutes.

Variations

Add some chilli flakes for a spicier rösti

You can use a bun tin or the silicone equivalent instead of a baking tray.

See also

• A selection of rösti recipes

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