Rosti with horseradish mascarpone cream

Recipes / Vegetarian

A simple mascarpone cream flavoured with horseradish and a smattering of chives makes the Curtis Stones golden rosti really sing.

Recipe «Rosti with horseradish mascarpone cream» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup mascarpone, 1/4 cup sour cream, 2 tbsp horseradish cream, 1 1/2 tbsp full-cream milk, 3 tsp fresh lemon juice , 900g brushed potatoes, peeled, 2 shallots, halved, 45g butter, melted, divided , 3 tbsp canola oil, divided, 1 tbsp fresh chives, finely chopped.

Ingredients:

  • 1/4 cup mascarpone 
  • 1/4 cup sour cream 
  • 2 tbsp horseradish cream 
  • 1 1/2 tbsp full-cream milk 
  • 3 tsp fresh lemon juice 
  • 900g brushed potatoes, peeled 
  • 2 shallots, halved 
  • 45g butter, melted, divided 
  • 3 tbsp canola oil, divided 
  • 1 tbsp fresh chives, finely chopped 

Instructions

  1. In a small bowl, mix mascarpone, sour cream, horseradish, milk and lemon juice. Season with salt and pepper.
  2. Using large holes on a box grater, shred potatoes and shallots. Place potato mixture into centre of a kitchen towel. Gather corners of towel, and squeeze mixture in towel over the sink, extracting as much liquid as possible. Transfer mixture to a medium bowl. Drizzle 1½ tbs of butter into mixture and then mix in 1 1/4 teaspoon of salt.
  3. Heat a deep 25cm-diameter frying pan over medium heat and add 2 tablespoons of oil. When oil is hot, add half of potato mixture and, using a spatula, press down to evenly distribute mixture. After 30 secs, add remaining potato mixture and press down to form a cake. Cook for 8 mins or until potato mixture is crisp and deep golden brown on bottom. Place a large plate over pan and carefully invert rösti onto plate.
  4. Return pan to medium heat and add remaining butter. Slide rosti, browned side up, back into pan. Drizzle remaining 1 tbs of oil around edges of rösti. Cook for 8 mins or until rösti is crisp and deep golden brown on bottom and potato is tender in the centre.
  5. Slide rosti onto a stack of paper towels to drain. Place on a cutting board. Slice and serve with horseradish mascarpone cream. Sprinkle with chives.