Potato Rosti with Mushroom Pepper Sauce ( Rosti)
by Tarla Dalal
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Added to 17 cookbooks
This recipe has been viewed 11796 times
Rosti is a potato-based dish of swiss origin, where it used to be a common breakfast especially for farmers. Here, grated potatoes are mixed with cheese and a sprinkling of green chillies and cooked covered till a good aroma wafts out of the pan. What makes this version very interesting is a coat of aromatic mushroom pepper sauce and a topping of sautéed mixed veggies. Potato rosti with mushroom pepper sauce is indeed a wholesome breakfast but can be had as an accompaniment for lunch or dinner too.
- Heat the oil and butter in a deep pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the garlic and sauté on a medium flame or a few seconds.
- Add the celery and plain flour, mix well and cook on a medium lame for 2 minutes, while stirring continuously.
- Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes. Sprinkle 2 tbsp of water if the mushrooms start burning.
- Add 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the pepper powder and fresh cream , mix well and cook on a medium flame for another minute. Keep aside.
- Heat the butter in a broad non-stick pan, add the capsicum, carrots, broccoli, salt and pepper, mix well and sauté on a medium flame for 2 minutes. Keep aside.
- Combine the potatoes, salt and cornflour in a plate and mix very well with help of two forks. Keep aside.
- Grease a fry pan with butter evenly and sprinkle cheese evenly all over.
- Sprinkle the green chilies evenly all over.
- Add the potato mixture and press very well. Cover with a lid and cook on a slow flame for 4 to 5 minutes and switch off the flame.
- Loosen the sides of the rosti with the help of a knife, place a plate inverted on the fry pan and turn the pan to invert the rosti on the plate.
- Pour 3/4th of the mushroom sauce evenly over the rosti and spread the vegetables evenly over it.
- Pour the remaining ¼ th of the mushroom sauce over it and serve immediately.
Potato Rosti with Mushroom Pepper Sauce Video by Tarla Dalal
Nutrient values per serving
|Vitamin A||944.7 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||2.4 mg|
|Vitamin C||49 mg|
|Folic Acid||31.5 mcg|
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