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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From Mark Bittman's How to Cook Everything , an unusual take on a traditional Swiss potato side dish! Serve with sour cream or applesauce if desired. Ingredients:
2 pounds beets, peeled and trimmed |
2 teaspoons coarsely chopped fresh rosemary |
salt and freshly ground black pepper |
1/2 cup flour |
non-stick spray |
Directions:
1. Grate beets, either in a food processor or by hand.
2. Begin preheating a large frying pan over medium heat.
3. Toss the grated beets in a mixing bowl with the rosemary, salt and pepper.
4. Add about half the flour; toss well, add the rest of the flour, then toss again.
5. Scrape the beet mixture into the sprayed, hot skillet, and press it down with a spatula to form a round.
6. The pancake should be gently sizzling.
7. Cook, shaking the pan occasionally, until crisp, 8 to 10 minutes.
8. Flip by sliding the roesti out onto a plate, top with another plate, and inverting.
9. Continue to cook until the second side is browned, another 10 minutes or so.
10. Cut into wedges and serve.
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