Brussels sprout rösti from Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm (page 62) by Molly Yeh

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Balsamic Dijon yogurt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Aleppo pepper for dried red pepper flakes.

  • Rutabaga on June 18, 2020

    These were surprisingly good! I mean, I expected I would like them, as I like Brussels sprouts, but I wasn't sure what the texture would be like. As it turns out, the thinly shredded sprouts (I used the shredding attachment on my KitchenAid mixer, which was rather time-consuming, as I had to cut the sprouts into quarters for it to work well, but the end result was good) cooked thoroughly, creating a mildly nutty roesti that was soft inside and lightly crispy on the outside. I didn't have horseradish, so served them with sour cream and mustard. They are a great accompaniment to sausages and sauerkraut.

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