Recipes, Main courses

Spring vegetable rösti

Spring vegetable rösti

Discover this recipe that combines indulgence and green vegetables by Emmanuelle from Casserole & Chocolat.

For 3/4 people

Difficulty : easy

Price : medium

Preparation time : 30min

Cooking time : 15-20min

Ingredients

Röstis

  • 800 g of potatoes
  • 1 small zucchini
  • 90 g of fresh peas
  • 100 g of fine green asparagus tips
  • 1 tablespoon of olive oil
  • 2 tablespoons of cornstarch
  • Salt
  • Pepper
  • Sunflower oil

Sauce blanche

  • 300 g of Greek yogurt
  • Juice of half a lemon
  • 1 grated salted garlic clove
  • 10 finely chopped mint leaves
  • 1 finely chopped spring onion
  • 1/4 teaspoon of smoked paprika
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of ground ginger
  • Salt
  • Pepper

Ustensils

Preparing the rösti

Peel and finely grate the potatoes using the mandoline.

Grate the zucchini and add it to the potatoes.

Place everything on a clean kitchen towel placed in the mixing bowl, season with salt, and let it rest for 15 minutes.

Meanwhile, cook the peas for 10 minutes in boiling water.

Sauté the asparagus, cut into small pieces, with the olive oil in the small frying pan for 3 minutes.

Wring out the potatoes and zucchini by twisting the kitchen towel to remove as much liquid as possible.

Add the drained peas and asparagus to your squeezed vegetables and mix.

Sift the cornstarch over the mixture and stir well.

Season with salt and pepper.

Place 4 large spoonfuls of your mixture into the frying pan, flattening them to form rösti about 8 cm in diameter.

Fry until the edges are nicely browned, then flip the rösti and cook again.

Repeat until all the mixture is used up. You may need to add oil once or twice.

Préparation de la sauce blanche

Mix all the ingredients.

Serve the rösti hot and enjoy!

A recipe by :

Emmanuelle de Casserole & Chocolat
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After a career in the industry, Emmanuelle decided to fully embrace her passion: cooking, which she shares with her loved ones.

She created her blog Casserole&Chocolat in 2017 and shares her recipes there. Sweet, savory, breads, all with a traditional approach, respecting local and seasonal products, and with a deliciously open-minded take on world cuisine, featuring spices and the journey of the taste buds.

Between Emmanuelle and de Buyer, it's a story of a shared passion for cooking with innovative kitchen tools that has been ongoing for several years now.

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