Sprout and potato rostis | Lidl School of Christmas
- 5 years ago
Ah, sprouts - a staple of the Christmas dinner. But for the kids' sake (and ours, actually), they need sprucing up. Enter Michelin star awarded chef Kevin Love with this simple rosti recipe - as approved by Lily and Poppy, and Mumsnet Blogger Heledd.
Ingredients
Makes 4 - 6
2 large dry potatoes (like King Edward), scrubbed and grated
8 sprouts, washed and grated
35g creme fraiche
1 egg yold
1 tbsp chopped parsley
salt and black pepper
butter or vegetable oil for frying
Method
1. Squeeze the moisture from your grated sprout and potatoes, then throw the lot in a bowl with the creme fraiche, egg yolk and parsley
2. Season with salt and pepper, then shape (we made them burger-size, but you could do one big one if you prefer)
3. Heat the oil or butter in a frying pan and fry the rostis for 3-4 minutes on each side, until they're golden and crisp
4. Remove from the pan, drain on kitchen towel, and serve
Optional for thicker or larger versions: finishing them in the oven for 5-10 minutes
Check out Heledds blog over at - http://www.runninginlavender.com
Ingredients
Makes 4 - 6
2 large dry potatoes (like King Edward), scrubbed and grated
8 sprouts, washed and grated
35g creme fraiche
1 egg yold
1 tbsp chopped parsley
salt and black pepper
butter or vegetable oil for frying
Method
1. Squeeze the moisture from your grated sprout and potatoes, then throw the lot in a bowl with the creme fraiche, egg yolk and parsley
2. Season with salt and pepper, then shape (we made them burger-size, but you could do one big one if you prefer)
3. Heat the oil or butter in a frying pan and fry the rostis for 3-4 minutes on each side, until they're golden and crisp
4. Remove from the pan, drain on kitchen towel, and serve
Optional for thicker or larger versions: finishing them in the oven for 5-10 minutes
Check out Heledds blog over at - http://www.runninginlavender.com