Röstiplätzli
Vegane Gesellschaft Schweiz (@vegan.ch)
Eating rösti topped with cheese in a typical mountain restaurant, a thing of the past? Try these au gratin Röstiplätzli with vegan raclette and caramelized Brussels sprouts!
Medium
45'
2
Ingredients
- 1 pack New Roots Raclette (Nature or Black Pepper)
- 500g floury potatoes
- ⅓ leek
- 30g chickpea flour
- salt, pepper, nutmeg
- 500g Brussels sprouts
- 2-3 tablespoons sugar of your choice (e.g. coconut blossom sugar)
Instructions
- Preheat the oven to 180 degrees top and bottom heat.
- Place a clean tea towel in a bowl and grate the potatoes into it. Sprinkle it with some salt and let it sit for 10 minutes. Squeeze out the water from the potatoes as much as possible.
- Meanwhile, boil the Brussels sprouts in water for 5 minutes. Drain and set aside.
- Discard the liquid from the potatoes. Finely chop the leek.
- In a bowl, mix the squeezed potatoes, chickpea flour, leek, salt, pepper and nutmeg into a dough.
- Divide the potato mixture into six portions and form each into balls.
- Heat the oil in a large enough pan. Add the balls and flatten with a spatula. Fry until golden brown on each side.
- Place the roasted cutlets in a gratin dish and place a slice of New Roots Raclette on each.
- Place in the oven for about 10 minutes until the cheese melts.
- As soon as the hash browns are in the oven, slice Brussels sprouts and fry in a little oil.
- When the slices are golden brown, sprinkle the sugar over them and let them caramelize on a low heat.
- Arrange the hash browns, top with the caramelized Brussels sprouts and enjoy.
Rösti
Take a trip down memory lane with the new vegan raclette from New Roots!
Because Rösti is delicious but a bit boring, we have created Röstiplätzli for you. Baked with the New Roots Raclette and caramelized Brussels sprouts as a topping for a tasteful delight.
Vegane Gesellschaft Schweiz (@vegan.ch)
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