Rootsy Swiss Rösti
with Emmental Cheese & Kale Salad
Cooking time
30 minutes
Servings
2/4
Calories
850 /serving
In Switzerland, rösti are delicately crisped potato pancakes. Here, they’re extra rootsy with the addition of grated turnips. Pan-browned to perfection and topped with melted Emmental cheese, they have a place of honour next to a bright kale salad and Dijon mayo for dipping.
We will send you:
- 450g Potatoes
- 225g Turnips (or rutabaga)
- 75g Sliced leeks
- ½ Bunch of red kale
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 15ml Dijon mustard
- 60ml Mayonnaise
- 50g Grated Emmental
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs • Milk • Mustard • Sulphites
You will need:
Grater
Large pan
Oil
Peeler
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
54 g
Saturated Fat
10 g
Sodium
1120 mg
Total Carb
73 g
Sugars
16 g
Protein
23 g
Fibre
10 g
Preparation
Mise en place
- Peel and grate the potatoes and turnips. Using a paper towel, squeeze out any excess liquid.
- Remove the kale leaves from the stems; thinly slice the leaves.
Prepare the rösti
- In a medium bowl, combine the potatoes, turnips, leeks, ½ the mustard, 1 egg (double for 4 portions), a drizzle of oil, the spices and S&P.
- Form into 6 patties (double for 4 portions).
Cook the rösti
- In a large pan, heat a drizzle of oil on medium-high.
- Add the rösti and cook, 3 to 5 min. per side, until browned and cooked through.
- Top with the cheese and cook, 1 to 2 min., until melted.
Make the salad
- Meanwhile, in a large bowl, combine the kale, a drizzle of oil and S&P.
- Massage the kale, 1 to 2 min., until softened.
- Add the vinaigrette; toss well.
Make the mustard mayo & serve
- In a small bowl, combine the mayo, remaining mustard and S&P.
- Divide the rösti and salad between your plates.
- Serve the mustard mayo on the side. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
