Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Onion
Roesti
Miso dip
Serve
How it's done
Onion
Place the vinegar, honey and salt in a small bowl. Add the onion, mix, set aside.
Roesti
In a sieve, mix the squash and potatoes with the salt, leave to absorb for approx. 15 mins. Squeeze the roesti mixture well, place in a bowl. Heat the oil in two wide, non-stick frying pans. Place half of the roesti mixture in each pan, fry for approx. 5 mins., turning occasionally. Divide each into two portions, shape into roestis, fry (uncovered) over a medium heat for approx. 15 mins. until golden brown. Carefully turn the roesti over with a spatula, add a dash of oil, fry (uncovered) for approx. 15 mins.
Miso dip
Combine the crème fraîche and miso, season.
Serve
Plate up the roesti, top with the miso dip and roast beef, garnish with the micro greens and reserved onion.
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