Hey there!
After being very international with my last recipe post, I’ll keep it rather traditional today. I’m showing you my way of preparing a Swiss classic. I was just feeling like some typical Swiss comfort food today.
Since I was cooking for myself though I didn’t want to spend too much time in the kitchen. You see, I love cooking but for me cooking for myself isn’t the same as cooking for a crowd. It is just way more exciting when you have the pleasure of enjoying your food with a crowd of beloved people than just sitting there by yourself eating. In the worst case in front of the TV, which I do not support at all, just saying.
So since I wanted to go for something quick and easy I decided to have some classic Rösti. But I didn’t quite prepare it the traditional way. That would have just been to boring for my culinary very sophisticated taste buds…
So I decided to add some pumpkin as well as some fresh chanterelles I found at the Markthalle when I was doing some shopping in Zurich today. So what I ended up with was a delicious pumpkin, potato and chanterelle Rösti, which was obviously served with a fried egg. Well I had to at least remain faithful one tradition, since I already wrecked the picture of how Rösti is commonly eaten by adding mushrooms and pumpkin. Besides the egg I also had some avocado dip and a few roasted cherry tomatoes with it, I just needed some colour on my plate since everything was just yellow and orange toned.
I absolutely loved this version of a Rösti and I will most definitely prepare it again. I was actually quite surprised about how well it stuck together and I must admit I am quite proud of myself of mastering the art of creating a Rösti which didn’t fall apart. Let me tell you I have seen many failed Röstis in my life, not prepared by me, but still they didn’t quite look like Rösti… Still delicious, but the point of Rösti is ending up with a single one not multiple Rösti pieces.
So after praising myself for mastering to keep my Rösti in one piece. I should probably also tell you that my dinner didn’t only end up looking pretty good it also tasted extremely delicious. I think the pumpkin together with the potato and those amazing chanterelles just formed a perfect combination and by adding some thyme as well as marjoram to the mixture it was even more loaded with flavour. I do love the good old traditional potato Rösti, but it can get a bit boring, so I definitely recommend to have a go at my version of it. So good, believe me.
You might need the recipe now, so I won’t remain the only one knowing how amazing this jazzed up Rösti tastes.
As mentioned before, I was cooking for one today, but I will give you the recipe for four, just to keep it simple.
Ingredients
- 400g waxy potatoes
- 400g pumpkin, I used Hokkaido, as always, I just hate peeling things
- 200g chanterelles
- 1tsp dried thyme
- 1tsp dried marjoram
- 1 big Onion
- 2 cloves of garlic
- vegetable oil
- salt
- pepper
- 4 eggs, if you want to keep it traditional
- Chop up the garlic as well as the onion and cut the chanterelles into quarters. Grate the pumpkin and the potatoes.
- Heat up some vegetable oil in a frying pan, I used canola oil for this
- When the oil is hot at the onion as well as the chanterelles and fry over high heat until the onions are softened then add the grated pumpkin as well as the grated potatoes, thyme, marjoram and salt and pepper, keep on frying over high heat for about five more minutes, continuously stir the mixture so nothing gets stuck to the bottom of the pan
- After five minutes turn down the heat to medium and press the Rösti into shape, cover it with a lid for about 10 to 15 minutes so the vegetables can cook through
- When the vegetables are nicely cooked through take off the lid and turn up to high heat again so the bottom can get crispy, fry for another 3 to 5 minutes.
- Now you’ll either master or fail the art of Rösti making, but if you followed all my steps you shouldn’t have any problems. So cover your Rösti with the lid, flip the pan around so your Rösti is sitting on the inside of the lid of your pan, now put the pan back on the stove and transfer the upside down Rösti back into to the pan, the crispy part should be facing you the other part should be touching the pan now
- Keep the heat high for another 5 minutes and wait until the bottom is crispy as well, then your done, you just mastered the art of Rösti making, good on you!
Voila, your Rösti is finished. Now as a Swiss you would know, the most traditional way is to just crack an egg into a frying pan, fry it and serve this on top. Trust me there’s nothing better than trying to get the last bit of runny egg yolk off your plate with a fork full of delicious Rösti.
But there is other ways to enjoy this delight too. You could put cheese on top or have it with Zürich Geschnetzeltes or if you are like me Tofu Geschnetzeltes (Zürich Geschnetzeltes is a traditional Swiss dish made of veal in a cream sauce usually served with Rösti). If you fancy trying one of my recipes with it though I’d suggest my quince and chestnut ragout, this would also ber perfect for any vegans out there who probably won’t follow my example and have a fried egg. So whatever you decide on doing, just keep in mind to not give up if you don’t quite master your Rösti at the first onset. Remember, skill comes with practice.
Bisous
Fanny, the foodie
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