Rosti Can Be Gluten Free Recipes
ROSTI (CAN BE GLUTEN-FREE)
An all time favourite from Switzerland. Easily made gluten-free by using a gluten-free flour and ensuring that any herbs or seasonings used are also gluten-free . You can also add in some grated carrot, zucchini or cheese if you wish
Provided by Jubes
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and grate potatoes. Place the grated potatoes into a clean kitchen tea-towel and gently squeeze them to remove any excess moisture from the potatoes.
- Place the potatoes into a mixing bowl and add all remaining ingredients. Mix well.
- Heat vegetable oil (or other oil of your choice) in a large pan or skillet over a medium to high heat.
- Drop spoonfuls of the potato mixture in to the hot oil. Check one first and if the mixture does not hold shape -- blend in some extra flour to the remaining mixture.
- Cook approx 15 minutes, turning halfway through cooking. When cooked the rosti should be golden brown on both sides and cooked all the way through.
Nutrition Facts : Calories 212.3, Fat 1.5, SaturatedFat 0.5, Cholesterol 46.5, Sodium 322.2, Carbohydrate 43.7, Fiber 5, Sugar 1.8, Protein 6.8
ROSTI FLORENTINE (CAN BE GLUTEN-FREE)
An easy rosti meal- great for breakfast or an easy dinner. Easily made gluten-free suitable by using gluten-free flour or rice flour instead of wheat flour. Timing is the key- you want the poached eggs to be ready when the rosti is done. A good recipe to serve for brunch or to gluten-free friends without having to buy expensive gluten-free ingredients
Provided by Jubes
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the grated potato, egg, flour, grated parmesan cheese, chopped parsley and seasonings.
- Form mixture into 6 patties.
- Heat the oil in a non-stick frypan and cook patties until crisp and golden. Flip over to cook both sides.
- When cooked top each rosti with a slice of cheese. Cover the pan with a lid or tightly fitting aluminium foil and cook until the cheese just begins to melt.
- Place rosti onto warmed plates.
- Add garlic and spinach to the frypan and cook for 30 seconds until wilted.
- Season the wilted spinach with salt and peper to taste.
- To serve, top each rosti with wilted spinach and a poached egg, then season with black pepper.
Nutrition Facts : Calories 410.2, Fat 23.1, SaturatedFat 8.1, Cholesterol 238.8, Sodium 448.6, Carbohydrate 32.4, Fiber 3.5, Sugar 1.3, Protein 18.7
RöSTI WITH FRIED EGGS
Categories Cheese Egg Potato Breakfast Brunch Fry Pan-Fry Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan, add cold water to cover, and season generously with salt. Bring to a boil; reduce heat and simmer until the tip of a paring knife slides easily about 1/2" into potatoes, 8-10 minutes. Drain potatoes and let cool. Chill until firm, about 2 hours.
- Preheat oven to 300°F. Peel potatoes. Using the large holes of a box grater, grate potatoes. Melt 4 tablespoons butter in a 12" ovenproof skillet over medium-low heat. Add potatoes. Season with salt and pepper; press gently to compact. Cook, occasionally shaking pan to loosen, until bottom is golden brown and crisp, 15-20 minutes.
- Slide rösti onto a plate. Carefully invert skillet over plate and flip to return rösti to pan, browned side up. Dot 1 tablespoon butter around edge, allowing it to melt around and under rösti. Season with salt and pepper and cook until second side is golden brown and center is tender, 10-15 minutes longer.
- Top rösti with cheese and bake until cheese melts, 5-8 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in a large nonstick skillet over medium-low heat. Crack eggs into skillet and cook until whites are just set, about 4 minutes.
- Cut rösti into quarters, top with eggs, and garnish with parsley.
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