in Recipes

Jerusalem artichoke and potato rösti

updated

Spread the love

Ingredients for 2 servings:

  • 300 g Jerusalem artichoke
  • 300 g potatoes
  • 1 small onion(s)
  • 2 eggs
  • 1 tbsp wholemeal spelt flour
  • 1 tbsp herbs, e.g. parsley
  • salt and pepper
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the Jerusalem artichokes, onions, and potatoes, then grate them as finely as possible. Then mix them with the eggs, wholemeal spelt flour, and herbs, and season with salt and pepper. Heat the oil in a pan. Form the dough into rösti with your hands, place them in the hot oil, and fry until golden brown on both sides. Depending on the size and desired degree of browning, fry for about 15 minutes. Serve with mushroom sauce, salad, or, for a sweeter version, pear or apple sauce.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Honey yogurt with rhubarb and orange ragout

Butter mushroom, pepper and leek sauce with wild herbs