Carrot And Caraway Rosti With Ginger Cream And Chilli
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 4 | Servings | ||
INGREDIENTS
| 300 | g | Sweet potato |
| 150 | g | Grated carrot |
| 10 | g | Fresh ginger |
| 12 | g | Caraway seeds, dry roasted |
| and | ||
| crushed | ||
| 300 | g | Cream cheese |
| Salt and pepper | ||
| 150 | g | Parsnips, grated |
| 1 | Chilli pepper, finely diced | |
| 60 | g | Clarified butter |
INSTRUCTIONS
Mix the grated potato, carrot, parsnip and caraway seeds together and season. Heat a heavy based pan and melt the butter. Place the potato mix carefully into the pan and spread around pressing down into shape. Cook until golden brown then turn over and repeat the process. Mix the chopped 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 minutes then turn out on a plate. Serve with a little dressed salad and herbs. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 392
Calories From Fat: 232
Total Fat: 26.4g
Cholesterol: 83.3mg
Sodium: 431mg
Potassium: 841.2mg
Carbohydrates: 34g
Fiber: 6.6g
Sugar: 14.2g
Protein: 8.2g