Vegetable rosti

Yield: 1 servings

Measure Ingredient
80 grams Waxy potatoes; (boiled in their
\N \N ; skins the previous
\N \N ; day), peeled and
\N \N ; grated
4 tablespoons Butter
1 \N Carrot; chopped
\N \N Quarter of a medium sized cauliflower; cut into small
\N \N ; florets
\N \N Half a large floret of broccoli; cut into small
\N \N ; florets
\N \N Quarter of red; green and yellow
\N \N ; pepper chopped
150 grams Vacherin Fribourgois cheese

1 Blanch the carrot, cauliflower, broccoli and peppers. Season the potatoes with salt. Heat the butter in a frying pan and add the potatoes.

2 Fry gently on one side, then turn over and add cooked vegetables onto potatoes, sprinkle cheese over the vegetables.

3 Cover the pan and fry for a few minutes until the cheese has melted over the vegetables.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

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