Traditional recipes

Carrot roesti recipe

Carrot roesti recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

This is a variation of Swiss roesti with potatoes and carrots. We eat it with a quark dip.

1 person made this

IngredientsServes: 16

  • 300g potatoes
  • 400g carrots
  • 1 onion
  • 2 tablespoons plain flour
  • 3 eggs
  • salt and pepper
  • grated nutmeg
  • oil for frying
  • For the quark dip
  • 250g natural fat free quark or Greek yoghurt
  • 5 tablespoons creme fraiche
  • bunch chives, minced

MethodPrep:20min ›Cook:12min ›Ready in:32min

  1. Peel potatoes and carrots and shred. Mix in a bowl.
  2. Mince onion and add to veg together with flour and eggs. Season with salt, pepper and nutmeg.
  3. Heat oil in a non adhesive frying pan and fry the roesti till brown, about 2 to 3 minutes on each side, a few at a time (12 total).
  4. In a bowl stir quark with creme fraiche and chives till smooth. Season with salt and pepper and serve with the roesti.

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Reviews & ratingsAverage global rating:(5)


Carrot and potato rösti (V)

This delicious dish works as an accompaniment, a snack and even as a starter.

Use a food processor to speed-up the process

Ingredients

  • 450 g large potatoes (unpeeled)
  • 1 large onion, peeled and finely chopped
  • 1tbs olive oil plus extra for greasing
  • 200g of peeled and gratedcarrots
  • 25 g melted butter
  • Sea salt and freshly gratedblack pepper

Mise en place

Method

  1. Add the unpeeled potatoes to boilingsalted water, return to the boil and boil for 10 minutes only. This limits the amount of water absorbed.
  2. Drain and allow to cool
  3. Grate coarsely, peel if you wish, I like potato peel!
  4. While the potatoesboil, fry the onion in the olive oil until golden, about 5 minutes
  5. Add the onion, potato and carrots to a large bowl, add the melted butter and mix together well. A shake or two of plain flour sometimes helps them hold together better.
  6. Grease a baking tray and divide into 12 portions
  7. Bake for 25 minutes in total, covered with tin-foil for the first 10 minutes.

Variations

Add some chilli flakes for a spicier rösti

You can use a bun tin or the silicone equivalent instead of a baking tray.


  • You need to count 2 Points per portion of this Sweet Potato and Carrot Rostis recipe if you’re on WW Green.
  • You need to count 2 Points per portion of this Sweet Potato and Carrot Rostis recipe if you’re on WW Blue.
  • You need to count 0 Points per portion of this Sweet Potato and Carrot Rostis recipe if you’re on WW Purple.

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No, you don’t need any fancy ingredients or pieces of equipment needed to make these tasty rostis. You will need a large frying pan which you can find on Amazon if you don’t already have.


Recipe Summary

  • 2 ¼ pounds potatoes, scrubbed
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 2 tablespoons milk

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes drain and refrigerate potatoes overnight.

Peel and grate the potatoes into a large bowl.

Melt the butter in a skillet over medium heat add the grated potatoes season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.


Preparation

  • Peel the potatoes and grate them, using the large holes of a hand grater or a food processor. Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes, and then, working with a fistful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl. (The potatoes will start to discolor, but that won’t really affect the final results.)

Large holes mean faster work, better texture. A very finely grated potato could turn mushy during cooking.

Fill the pan gradually. Adding just a small amount at a time makes it easier to get an even layer.

To make individual röstis:

  • Follow the directions above, but just drop handfuls of potatoes into the pan to create 4-inch rounds that are about 1/4 inch thick. Use a spatula to flip the rounds rather than sliding them onto a plate. Drain these small rösti on paper towels for a few seconds before serving.

Start the meal off with a bright, textured winter salad like this Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds.


HOW TO MAKE SWEET POTATO ROSTI - STEP BY STEP

Rosti are similar to fritters and are at their best when eaten straight away when they are crisp and golden. They are still delicious when reheated, but they often lose that crispiness and become a little softer.

This has never bothered me, and I regularly eat my leftovers over the next few days and thoroughly enjoy them regardless of if they are as crisp or not.

IN THE FRIDGE:

Store rosti in an airtight container in the fridge for up to 3 days.

IN THE FREEZER:

Individually wrap rosti in cling wrap / plastic film, then pop in an airtight container or freezer bag and store for up to 1 month. Thaw overnight in the fridge when you’re ready to use and follow the reheat instructions below.


A tortilla Española will transport you to Spain at any time of day.

Chris Morgan, who runs Bammy's in Washington, DC, told Insider that tortilla Española is his favorite potato dish "without a doubt."

"Tortilla Española is classically eaten throughout the day," he said. "It's a fun Spanish recipe that you can adapt, and there are fun ways to up the ante with chorizo or different cheeses."

Morgan loves going the classic route. To make his version of tortilla Española, you just need: 4 large Idaho potatoes (peeled and cut into ⅛-inch slices), 4 large eggs, 1 large onion (julienned), and ¾ cup extra-virgin olive oil.

First, heat your olive oil in a sauté pan (Morgan recommends using a nonstick pan) and throw in your potato slices one at a time so they don't stick together. Add your onion on top of the potatoes and slowly cook everything over medium heat, turning the potatoes and onions so they don't burn. Cook until they're just tender.

Drain the oil, saving it for later, and set your potato and onion mixture aside. Wipe out the pan.

Whisk your eggs in a separate bowl until they turn frothy. Add the potato and onions and mix until they're well-coated. Allow to sit for 20 minutes.

Add three tablespoons of the reserved oil to your sauté pan and heat until it just starts to smoke. Throw in your egg and potato mixture and spread so that it forms an even layer in the pan. Lower the heat to medium and shake the pan often to prevent it from sticking.

When the eggs and edges are noticeably beginning to brown underneath, flip the tortilla onto a plate. Add one more tablespoon of your reserved oil to the sauté pan and slide the tortilla back into the pan, cooking the other side for three to four minutes.

Flip the tortilla two more times to help with even cooking and shaping the edges. Remove from the pan and cut into wedges.


Keto Cabbage Rosti

This diet is becoming all the rage, and rightfully so – many people are effectively losing weight quickly by adhering to this healthy weight loss plan… my husband included!

Mark lost 40 pounds in 3 months by sticking to a strict keto diet. The best part? Once he reached his goal weight, he has been pretty successful at keeping the weight off – even though his meals are a little less keto nowadays.

I still make these cabbage pancakes from time to time, especially because we both love potato latkes – and we know all too well what happens when lots of potatoes are introduced back into our diets his weight and my blood sugar both start climbing again. This recipe is the perfect fix for this!

Potato pancakes are so fun because of all the cool toppings you can put on them. Did you know that cabbage pancakes are just as versatile? The strong flavor of the cabbage gets cooked down to a mild hum, which makes the perfect backdrop for all kinds of toppings and sauces.

I make my pancakes about 5 to 6 inches in diameter because I like to have them as a meal. You can make them half the size for a petite side or appetizer. Top with a dollop of sour cream, pickled beats and chives, or serve with a ramekin of Easy Homemade Tangy Katsu Sauce…


Classic Roast Beef with Carrots and Rösti

For the roast beef: Combine the peppercorns, olive oil and chopped herbs. Rinse the meat, pat dry and rub with the marinade. Cover with plastic wrap and marinate for around 2 hours. Preheat the oven to 140°C (approximately 275°F). Season the meat and sear in a roasting pan on all sides. Transfer to the oven and bake for 50-60 minutes, until pink, basting with the marinade. Peel the shallots and sauté in 1 tablespoon oil until lightly browned. Add the red wine and vinegar, cover and simmer for about 10 minutes. Season with salt and pepper.

For the carrots: Trim the carrots, scrub thoroughly then blanch in boiling salted water for 6-8 minutes. Drain. Melt the butter in a frying pan, add the carrots and sugar and cook until caramelized. For the röstis: Peel the potatoes, rinse and grate finely. Mix with the flour and Parmesan, season with salt and sauté in a hot pan in the butter until golden brown. Drain on paper towels. To serve, slice the meat and arrange on warm serving plates along with the caramelized shallots, carrots and potato röstis.


Slide

  • Slide the rosti off the plate and back into the pan, golden side up. Cook for about 15 minutes, pressing down once or twice with the spatula to make the pancake stick together a little more.
  • You can cover the pan to get the potatoes cooked in the middle if desired but remove the cover at least 5 minutes before the end of cooking so that your pancake is crispy on the outside.

Instructions

Preheat the oven to 180ºC/350ºF/gas 4. Peel the potatoes and carrots, then coarsely grate them in a food processor or by hand on a box grater. Add a good pinch of salt, toss and scrunch it all together, then leave for 5 minutes. Meanwhile, mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra virgin olive oil with a little pinch of salt and pepper in a medium bowl and put aside.

Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper. Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl. Toss in the oil and pepper until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm). Roast for around 35 minutes, or until golden on top and super-crispy around the edges.

Meanwhile, blanch the peas for a minute in a large pan of boiling salted water, then scoop out, add to the bowl of dressing and pile the spinach on top. Just before your rösti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon. Serve the rösti with the eggs on top. Quickly toss the salad together to dress it and scatter in piles on the rösti, then crumble over the feta and serve. I like to whack it in the middle of the table and let everyone dig in.