Drive away with green broad beans and ricotta
single courses from Switzerland
Potato rostis and celeriac with mushrooms
Potato rostis and celeriac with mushrooms
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
(once upon a time Switzerland) You can hold on as long as you want, but in the end you will give in to the charm of grated potatoes with sautéed mushrooms on top.
preparation
step 1
Brief history of potato rösti: rösti is a typical Swiss dish that we Swiss like very much.
step 2
To prepare it for your non-Swiss friends, wash, peel and grate the potatoes (it's easier if you boil them first, for 10 minutes) and the celeriac and finely chop the onion. Add salt and pepper and mix everything together.
step 3
Now you have two options: you can transfer the whole mixture to a large non-stick frying pan, crush them well and make a single large rösti, or take handfuls of them, form balls and crush them in a pan one at a time.
step 4
In both cases, cook both sides, turning the patties with a scoop, until they become crispy.
step 5
You can accompany the rösti with anything. I decided to put the sautéed mushrooms on top. Who doesn't like mushrooms?
step 6
First, carefully clean the mushrooms and cut them into thin pieces. In a pan, fry a clove of garlic that you will remove at the end of everything. Add the mushrooms and sprinkle with half a glass of white wine, raising the heat to evaporate the alcohol.
step 7
Put the flame down again, add salt and pepper and cook for 15/20 minutes in the pan with the lid. When the mushrooms are soft, add the chopped parsley and place them warm on the potato rosti.