Rosti is a traditional dish from Switzerland. This variation has the extra nuttiness of wild rice and a bright simple sauce as a fresh accompaniment.
ingredients
serves 6
1/2 cup wild rice
2 pound large potatoes
3 tbsp walnut oil
1 tsp yellow mustard seeds
1 onion, coarsely grated and drained
2 tbsp fresh thyme leaves
salt and black pepper
vegetables, to serve
for the puree
3/4 pound carrots, peeled and roughly chopped
pared rind and juice of 1 large orange
method
1. For the puree, place the carrots in a saucepan, cover with cold water and add two pieces of orange rind. Bring to the boil and cook for about 10 minutes or until tender. Drain well and discard the rind.
2. Puree the mixture in a food processor or blender with 4 tbsp of the orange juice. Return to the pan.
3. Place the wild rice in a clean pan and cover with water. Bring to the boil and cook for about 30-40 minutes, until the rice is just starting to split, but still crunchy. Drain the rice.
4. Scrub the potatoes, place in a large pan and cover with cold water. Bring to the boil and cook for about 10 - 15 minutes until just tender. Drain well and leave to cool slightly. When the potatoes are cool, peel and coarsely grate them into a large bowl. Add the cooked rice.
5. Heat 2 tbsp of the walnut oil in a non-stick skillet and add the mustard seeds. When they start to pop, add the onion and cook gently for about 5 minutes until soft. Add to the bowl of potato and rice, together with the thyme, and mix thoroughly. Season.
6. Heat the remaining oil and add the potato mixture. Press down well and cook for about 10 minutes or until golden brown. Cover the pan with a plate and flip over, then slide the rosti back into the pan for another 10 minutes to cook the other side. Serve with the reheated carrot puree.
