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Vegetable Rösti
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| Vegetable Rösti PREP TIME: 10 minutes / TOTAL TIME: 30 minutes / SERVINGS: 6 | |
| ¾ lb | Yukon gold potatoes, (about 3), peeled and grated |
| ½ lb root | vegetables, such as sweet potatoes, carrots, or parsnips, peeled and grated |
| 2 Tbsp | canola oil |
| Chopped parsley, for serving | |
1. TOSS together potatoes, root vegetables, and ½ tsp each kosher salt and black pepper in large bowl. Transfer in batches to cheesecloth and wring out excess water.
2. HEAT 10" nonstick skillet over medium heat. Add 1 Tbsp of the oil. Add vegetable mixture and press firmly to form even layer. Cook, partially covered, until caramelized, 8 to 10 minutes, checking occasionally with spatula to avoid burning. Season with salt and pepper to taste.
3. INVERT rösti onto plate. Add remaining 1 Tbsp oil to pan. Return rosti to pan, cooked side up, and continue to cook until bottom is well caramelized, 8 to 10 minutes.
4. TRANSFER to cutting board, slice into wedges, and serve garnished with parsley.
NUTRITION (per serving) 115 cal, 2 g pro, 17 g carb, 2 g fiber, 2 g sugars, 4.5 g fat, 0 g sat fat, 256 mg sodium
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