Triple Root Rosti Recipe

Name: Triple Root Rosti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 pound yukon gold potatoes, scrubbed; 2 parsnips, scrubbed (about 3/4 pound); 1 large sweet potato, (about 3/4 pound) scrubbed - try to choose a long thinner one so it cooks evenly while par boiling; 3 large shallots, minced (about 1/2 cup); 2 cloves garlic, minced; 2 teaspoons sage, minced; 1/2 cup creme fraiche; 2 tablespoons chives, minced; 3 tablespoons clarified butter; 1 pinch ground nutmeg

Servings: persons

1 pound yukon gold potatoes, scrubbed
2 parsnips, scrubbed (about 3/4 pound)
1 large sweet potato, (about 3/4 pound) scrubbed - try to choose a long thinner one so it cooks evenly while par boiling
3 large shallots, minced (about 1/2 cup)
2 cloves garlic, minced
2 teaspoons sage, minced
1/2 cup creme fraiche
2 tablespoons chives, minced
3 tablespoons clarified butter
1 pinch ground nutmeg

1
Par boil the roots (potatoes, parsnip, and sweet potato) in boiling, salted water. 15 minutes for potatoes, 10 minutes for sweet potatoes, and 5 minutes for parsnips - until tender but not soft. (make sure you check on your roots - they will likely be tender at different times becuase of size and the crazy shape of roots generally) Chill the roots for 4 hours or overnight, preferably.
2
Peel the roots and grate using a box grater or the grating blade on your food processor.
3
In a 10 inch non-stick skillet (or your well seasoned cast iron) heat 1 tablespoon of the clarified butter over medium heat. Add the shallots and garlic and cook until softened, about 4 minutes. Remove from heat.
4
Mix the shredded roots, shallots, garlic, fresh sage, and pinch of nutmeg together in a large bowl. Season to taste with salt (about 1 tsp) and pepper (about 1/4 tsp).
5
Increase heat to medium high and heat the remaining 2 tablespoons of clarified butter in the skillet. Pour in the root mixture and press firmly into the bottom of the skillet. Cook for 5 minutes (peeking underneath to make sure the bottom is crispy and delicious). Put a plate on top of the skillet and flip the rosti onto the plate. Slide the rosti back into the skillet for another 5 minutes to brown the other side. Remove from skillet.
6
Mix together the creme fraiche and chives. Serve rosti warm (with some fresh ground pepper on top), sliced like a pizza, with creme fraiche on top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound yukon gold potatoes, scrubbed, 2 parsnips, scrubbed (about 3/4 pound), 1 large sweet potato, (about 3/4 pound) scrubbed - try to choose a long thinner one so it cooks evenly while par boiling, 3 large shallots, minced (about 1/2 cup), and more.

Yes, Triple Root Rosti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Triple Root Rosti

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