How are you doing today? For a couple of days I have been busy in my
kitchen and now I want to share what I have created and prepared for
you. I believe that you too will like this gastro experience for it’s simply
unforgettable combination of tastes. It’s not difficult to make, it just
needs a little bit of concentration. Let me know your experience of this
when you try it yourself.
420 g potatoes
2 cloves of garlic
2 spring onion ( 20g )
1 tbsp. of caraway seeds
30 – 40 g gluten free flour
salt + pepper
1 Butternut Squash
olive oil for cooking
1 tbsp coconut oil
150 ml water with vegetable stock
40 ml white wine
1 vanilla pot
80 – 100 ml single soya single cream
100 g coriander
Put the peeled potatoes into a pot with cold water, bring to the boil for no
more than 2 minutes and let them cool down. Potatoes cooked this way
will loose their water and taste much better.
Grate the potatoes into another bowl, add finely chopped garlic and
spring onions, caraway seeds, salt and pepper to taste and lastly add flour.
Mix all of the ingredients properly.
I used small ring molds for rösti. I pan-fried both sides of the rösti in
cooking olive oil till golden and oven baked for 35 min on 180 oC in a
non-stick baking dish.
It’s not difficult to prepare the butternut squash either…
Peeled and seeds removed, the squash is ready to be sliced into nice
chunky rings. Also get three small bowls ready. Fill one with flour, the
second with milk and the third one with breadcrumbs. I like to add to the
breadcrumbs lemon zest and dry sage for a more interesting taste. There
is always something new I like to try and test for you.
I pan-fried the butternut squash too on both sides and then put it straight
into the oven for 30 minutes on 180 oC.
While the potato rösti and butternut squash are in oven, I have enough
time to make this beautiful sauce to go with it. Put the coconut oil into a
pan and add wine. Let it cook for 2 minutes, add water and vegetable
stock, cook for another 3 minutes. The next ingredient to add is the single
soya cream. Cook the sauce for 20 minutes till it has a nice thicker
consistency. Finely chop the coriander and mix into this sauce at the end
of its cooking. It makes that difference we’re all looking for in our
experiments in the kitchen.