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Potato Rosti with Mushroom Pepper Sauce ( Rosti)

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Tarla Dalal

27 September, 2013

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Potato Rosti with Mushroom Pepper Sauce ( Rosti) recipe, Potatoe Recipes

Table of Content

About Potato Rosti With Mushroom Pepper Sauce ( Rosti)

Ingredients

Methods

Nutrient values

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.

Ingredients

For The Mushroom Sauce

1 1/2 cups sliced mushrooms (khumbh)

2 tbsp oil

1 tsp butter

1/4 cup thinly sliced onions

1/2 tsp grated garlic (lehsun)

2 tbsp finely chopped celery (ajmoda)

2 tbsp plain flour (maida)

salt and

2 tbsp fresh cream

For The Vegetables

2 tbsp butter

1/4 cup blanched red capscium cubes

1/4 cup blanched yellow capsicum cubes

1/4 cup sliced and blanched carrot

1 cup blanched broccoli florets

salt and

For The Rosti

3 cups boiled , peeled and grated potatoes

salt to taste

2 tsp cornflour

1 tbsp melted butter

1/4 cup grated processed cheese

2 tsp finely chopped green chillies

Method

For the mushroom pepper sauce

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.

For the rosti

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.

For the vegetables

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.

How to proceed

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.