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
Cook the potatoes the day before
Rösti
Sauce
How it's done
Cook the potatoes the day before
Cook the potatoes (uncovered) in boiling water over a medium heat for approx. 25 mins. until just soft. Drain the potatoes, leave to cool, cover and keep in the fridge.
Rösti
Peel the potatoes the day before, grate coarsely using a rösti grater, season with salt, mix. Heat the oil in a non-stick frying pan. Add the potatoes, fry for approx. 5 mins., stirring occasionally. Shape the rösti into a cake. Continue to cook the rösti (uncovered) over a medium heat for approx. 5 mins. until a golden crust forms. Place a large, flat plate on top of the pan. Tip the rösti out onto the plate. Add a little oil to the pan, slide the rösti back into the pan with the uncooked side facing down, finish cooking for approx. 5 mins.
Sauce
Toast the flour in a pan, stirring constantly, until the flour starts to turn brown. Remove the pan from the heat. Add the stock and oil to the flour in one go, bring to the boil while stirring, then reduce the heat and simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Puree the cashew nuts with the water until smooth, add to the sauce. Heat the oil in a non-stick frying pan. Sauté the mushrooms and garlic for approx. 10 mins., season with salt and add to the sauce. Plate up the rösti with the sauce, garnish with parsley.
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