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Rosti with horseradish mascarpone cream
Rosti with horseradish mascarpone cream
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Mascarpone-horseradish cream with chives elevates Curtis Stone's golden rosti.
Ingredients:
  • 60g mascarpone
  • 60g sour cream
  • 40.00 ml horseradish cream
  • 30.90 gm full-cream milk
  • 15.90 gm fresh lemon juice
  • 900g brushed potatoes, peeled
  • 2 shallots, halved
  • 45g butter, melted, divided
  • 55.20 gm canola oil, divided
  • 20.00 ml fresh chives, finely chopped
Instructions:
  • Combine mascarpone, sour cream, horseradish, milk, and lemon juice in a small bowl. Season with salt and pepper to taste.
  • Grate potatoes and shallots with a box grater. Wrap the mixture in a kitchen towel, twist and squeeze out excess liquid. Transfer to a bowl, mix in 1½ tablespoons of butter and 1 1/4 teaspoons of salt.
  • In a deep 25cm-diameter frying pan over medium heat, warm 2 tablespoons of oil. Once the oil is hot, add half of the potato mixture and press down evenly with a spatula. After 30 seconds, add the remaining potato mixture and press down to create a cake shape. Cook for 8 minutes until the potato mixture is crispy and a deep golden brown on the bottom. Finally, carefully invert the rösti onto a large plate by placing the plate over the pan.
  • Return the pan to medium heat and add the remaining butter. Slide the crispy side of the rosti back into the pan, drizzle the remaining 1 tablespoon of oil around the edges of the rosti. Cook for 8 minutes or until the bottom of the rosti is deep golden brown and crisp and the center is tender.
  • Transfer the rosti onto paper towels to drain excess oil. Then, transfer to a cutting board, slice, and serve with horseradish mascarpone cream. Garnish with chives before serving.

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