Potato Rosti with Mushroom Pepper Sauce ( Rosti)


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Potato Rosti with Mushroom Pepper Sauce served with buttered vegetables.


Added to 21 cookbooks   This recipe has been viewed 22923 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.

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Potato Rosti with Mushroom Pepper Sauce ( Rosti) recipe - How to make Potato Rosti with Mushroom Pepper Sauce ( Rosti)

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

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
2 tbsp plain flour (maida)
salt and freshly ground black pepper
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 freshly ground black pepper to taste

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

    For the mushroom pepper sauce
  1. Heat the oil and butter in a deep pan, add the onions and sauté on a medium flame for 2 minutes.
  2. Add the garlic and sauté on a medium flame or a few seconds.
  3. Add the celery and plain flour, mix well and cook on a medium lame for 2 minutes, while stirring continuously.
  4. 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.
  5. Add 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  7. Add the pepper powder and fresh cream , mix well and cook on a medium flame for another minute. Keep aside.

For the vegetables

    For the vegetables
  1. 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.

For the rosti

    For the rosti
  1. Combine the potatoes, salt and cornflour in a plate and mix very well with help of two forks. Keep aside.
  2. Grease a fry pan with butter evenly and sprinkle cheese evenly all over.
  3. Sprinkle the green chilies evenly all over.
  4. 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.
  5. 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.

How to proceed

    How to proceed
  1. Pour 3/4th of the mushroom sauce evenly over the rosti and spread the vegetables evenly over it.
  2. 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
Energy289 cal
Protein4.5 g
Carbohydrates25.5 g
Fiber2.6 g
Fat19.2 g
Cholesterol0 mg
Vitamin A944.7 mcg
Vitamin B10.3 mg
Vitamin B20.2 mg
Vitamin B32.4 mg
Vitamin C49 mg
Folic Acid31.5 mcg
Calcium89.2 mg
Iron1.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium93.2 mg
Potassium333 mg
Zinc0.7 mg

RECIPE SOURCE : PotatoesBuy this cookbook
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