Beet rösti & lemon sour cream
Maybe you’re used to an original rösti recipe made with potatoes, but here is my own version, made with beets. Serve it with sour cream and lemon wedges.
Particularities
- ServesServes 4
- Prep time20 min
- Cook time20 min
- Timeout-
- FreezingNe se congèle pas.
Ingredients
For the beet rösti
- 4 cups raw beets, grated and drained
- 1 cup potatoes, grated and drained
- 1 French shallot, minced
- 1 egg, beaten
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper, to taste
For the lemon sour cream
- 1 cup sour cream
- 2 tablespoons fresh dill, finely chopped
- Juice and zest of 1 lemon
- Salt and pepper, to taste
Steps
- In a small bowl, combine all the lemon sour cream ingredients, then set aside.
- In a large bowl, combine all the beet rösti ingredients. Shape 8–12 rösti.
- In a large non-stick pan, heat the oil over medium–high heat and cook the patties for 3–5 minutes on each side or until nicely browned. Place on a baking sheet and keep warm at 200˚F in the oven until it’s time to serve.
- Serve the rösti with lemon sour cream and lemon wedges.
Recipe published on August 19, 2018
