Butternut squash, carrot and celery rösti | How to make Butternut squash, carrot and celery rösti

By foodn flavors  |  29th Jan 2016  |  
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  • Butternut squash, carrot and celery rösti, How to make Butternut squash, carrot and celery rösti
Butternut squash, carrot and celery röstiby foodn flavors
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    8

    People

4

0





About Butternut squash, carrot and celery rösti

Crunchy celery and silky butternut squash adds a lovely textural and flavor contrast to the röstis. The subtle flavor of wild thyme and butter leaves you wanting more.

Butternut squash, carrot and celery rösti is a delicious dish which is enjoyed by the people of every age group. The recipe by foodn flavors teaches how to make Butternut squash, carrot and celery rösti step by step in detail. This makes it easy to cook Butternut squash, carrot and celery rösti in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Butternut squash, carrot and celery rösti at home. This amazing and mouthwatering Butternut squash, carrot and celery rösti takes 10 minutes for the preparation and 15 minutes for cooking. The aroma of this Butternut squash, carrot and celery rösti is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Butternut squash, carrot and celery rösti is a good option for you. The flavour of Butternut squash, carrot and celery rösti is palatable and you will enjoy each and every bite of this. Try this Butternut squash, carrot and celery rösti and impress your family and friends.

Butternut squash, carrot and celery rösti

Ingredients to make Butternut squash, carrot and celery rösti

  • Butternut squash - 300 gms
  • Carrot - 100 gms
  • Celery - 100 gms
  • Butter (unsalted) - 100 gm (cut into small cubes)
  • Wild thyme 3-4 sprigs
  • Sea salt to taste
  • Crushed black pepper to taste
  • Nutmeg just a hint

How to make Butternut squash, carrot and celery rösti

  1. Peel the vegetables, scoop the seeds from the butternut squash. Grate the squash and carrot, cut the celery into tiny cubes just to add a crunch and place them in a bowl.
  2. Season with thyme leaves, sea salt and a hint of nutmeg. Mix well.
  3. Place a cast iron skillet over slow heat, place spatula and a tray near by. Place small round molds in the pan and spread the mixture into them, top up with two or three small cubes of butter and cook till crisp.
  4. Remove the molds and gently place the spatula under the rosti and turn them one by one with some swift action, this will ensure they remain whole.
  5. Even if they break, bring them together and they will stick. Once both sides are golden outside and soft and buttery inside, remove and serve warm.

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