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  • Carrot And Caraway Rosti With Ginger Cream And Chilli

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    Carrot And Caraway Rosti With Ginger Cream And Chilli
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 300 gm Sweet potato
    • 150 gm Grated carrot
    • 10 gm Fresh ginger
    • 12 gm Caraway seeds, dry roasted and crushed
    • 300 gm Cream cheese Salt and pepper
    • 150 gm Parsnips, grated
    • 1 x Chilli pepper, finely diced
    • 60 gm Clarified butter

    Directions

    1. Mix the grated potato, carrot, parsnip and caraway seeds together and season. Heat a heavy based pan and heat the butter.
    2. Place the potato mix carefully into the pan and spread around pressing down into shape.
    3. Cook till golden then turn over and repeat the process. Mix the minced chilli, grated ginger and cream cheese together. Spread on to half of the rosti and fold over carefully. Place into the oven for a couple of min then turn out on a plate. Serve with a little dressed salad and herbs.

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