Easiest Way to Cook Appetizing Sig's Carrot Rosti with Garlic and Cress Dip

Sig's Carrot Rosti with Garlic and Cress Dip. Sig's Carrot Rosti with Garlic and Cress Dip I used up some carrots that I had , wanted something different. Sigrun German, living in England Ingredients. See great recipes for White bean and wild garlic dip - vegan too!

Sig's Chive, Cress and Cambozola Cheese Omelette. This amount is enough to make two bigger or three smaller omelette. See great recipes for Potato Rösti with saffron, Potato Rosti too! You can have Sig's Carrot Rosti with Garlic and Cress Dip using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sig's Carrot Rosti with Garlic and Cress Dip

1. Prepare of Carrot Rosti's.
2. You need 500 grams of Good quality fresh carrots.
3. It's 1 box of of mustard cress, regular size..
4. Prepare 3 of fresh eggs.
5. It's 6 of to 7 tablespoons of plain flour.
6. You need 1 pinch of of cayenne pepper.
7. It's 1 pinch of of turmeric.
8. It's 1/2 tsp of of smoked paprika.
9. It's 1 of to 2 pinches of salt or salt substitute.
10. You need of Garlic Dip.
11. You need 400 grams of of natural yoghurt of choice.
12. It's 2 of to 3 cloves of garlic,.

Sig's Carrot Rosti with Garlic and Cress Dip. I used up some carrots that I had , wanted something different. A very easy tzatziki with carrot, a variation of the classic recipe that is served in many places in Greece. In a jar, place lemon rind, capers and oil and shake or mix together.

Sig's Carrot Rosti with Garlic and Cress Dip instructions

1. Make the simple dip by adding the minced or crushed garlic to the yoghurt. If there is any of the green little heart in the garlic remove this prior to mincing. You can also puree the garlic into the yoghurt. Cover and set aside in fridge until needed.
2. Now scrub the unpeeled carrots and grate or rough blend them but don't make them to fine, they should still have substance (you can peel them if you want , I prefer not too for this recipe).
3. Cut and wash the cress, keep a little aside for garnishing.
4. Mix all the other ingredients, inclusive most of the cress and stir in well. Do NOT add the garlic dip to this mix..
5. Heat a little oil or butter , just enough so that the Rosti won't stick to the pan ( spraying oil can be used ).
6. Take a tablespoon of the mix , add to the hot pan, flatten down a bit and cook 2-3 at the time in a pan.
7. When golden brown to crisp remove and keep warm . When all are cooked serve with the garlic dip and a few sprinkling of the leftover cress..

Drizzle over salad and toss gently. Celeriac in garlic coconut milk Celeriac is often used diced in soups, braises and stew or sliced and added to stir fries. The ultimate finger food served with New Zealand extra virgin olive oil. Beetroot & carrot remoulade with aged balsamic, sesame & nigella. Heritage tomato salad with basil vinaigrette.

Tweet

Subscribe to receive free email updates: