April: Sweet Potato Roesti with Apple
Spring has arrived! And with him young vegetables, wild garlic and other fresh herbs. Try our Roesti: made of sweet potatoes and apple they taste gorgeous. A crispy salad with chicken breast strips and a creamy dip are the perfect companions.
For the Roesti:
500 g sweet potatoes
40 g onion
2 apples , Boskop
1 tbsp corn starch
salt, black pepper
For the Dip:
1 box watercress, 1 small bunch dill
200 g of each yoghurt, Crème fraîche
1 clove garlic, minced
salt, freshly ground black pepper
Peel, wash and grate coarsely the potatoes. Set aside in a bowl. Peel and chop finely the onion. Add to the sweet potatoes. Wash, peel and core the apple. Chop finely and add to the sweet potatoes. Cut lemon grass (stalk) first lengthways and then into fine cubes. Add to potatoes. Rinse the lime hot and grate the zest finely. Add zest to potatoes. Crack open egg(s) and add to the mixture. Measure corn starch and add to the mixture. Add Garam Masala and curcuma to the mixture. Adjust seasoning with salt and pepper and stir the potatoe-mixture. Measure and set aside coconut oil. Cut off watercress and mince the dill. Stir yoghurt and Créme fraîche until smooth. Fold in herbs, orange zest, minced garlic and spices.
Put pan on cooking zone. Add 1-2 tbsp. coconut oil to the pan. Tilt pan. Skim off released liquids of the potatoe-mix with a spoon. For each roesti place a heaping spoon of the grated potatoes into the pan and flatten it immediately with the back of the spoon. Fry until golden brown over medium heat (about 5 min). Then flip over and fry again for about 5 min. Keep warm in the oven (80 °C). Serve with dip and salad.