Radish & apple salad on potato rösti from Cornersmith: Salads and Pickles: Vegetables with More Taste & Less Waste (page 191) by Alex Elliott-Howery and Sabine Spindler

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Notes about this recipe

  • mjes on September 27, 2019

    The rösti is seasoned lightly with nutmeg and, as a bit of a surprise to me, cooked as 8 separate small rösti rather than one large rösti which is cut into eight servings. The radish-apple-herbs-sour cream topping worked very well. I'm tempted to add a bit of cabbage next time. The recipe suggests doing so for using as a salad but I think it would work well as a topping.

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