Vegetable rosti
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 80 | grams | Waxy potatoes; (boiled in their |
| ; skins the previous | ||
| ; day), peeled and | ||
| ; grated | ||
| 4 | tablespoons | Butter |
| 1 | Carrot; chopped | |
| Quarter of a medium sized cauliflower; cut into small | ||
| ; florets | ||
| Half a large floret of broccoli; cut into small | ||
| ; florets | ||
| Quarter of red; green and yellow | ||
| ; pepper chopped | ||
| 150 | grams | Vacherin Fribourgois cheese |
Directions
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.