Potato Rosti with Onion Compote

ريم الدنونيŞef

Malzemeler

• 4 large potatoes, coarsely grated
  4 pieces
• 1 teaspoon green bell pepper, chopped
  1 teaspoon
• 125 grams arugula
  125 grams
• 1/2 cup olive oil
  0.5 cup
• 1/2 cup walnuts, chopped
  0.5 cup
• 2 tablespoons walnut oil
  2 tablespoons
• 1 1/2 tablespoons red vinegar
  1.5 tablespoons
• 1 tablespoon olive oil
  1 tablespoon
• 2 red bell peppers
  2 pieces
• 500 grams small onions, peeled
  500 grams
• 40 grams butter
  40 grams
• 1/4 cup red vinegar
  0.3 cup
• 2 tablespoons sugar
  2 tablespoons
• 2 tablespoons fresh thyme, finely chopped
  2 tablespoons

Adımlar

1. 1

   Mix the potatoes and bell pepper together in a medium bowl.

   Gerekli Aletler:

   Karıştırma Kasesi

   5 dk
2. 2

   Pour half of the oil into a frying pan, when it heats up, add a quarter cup of the potato and bell pepper mixture.

   Gerekli Aletler:

   Tava

   5 dk
3. 3

   When the potatoes are browned, fry them on the other side, and repeat with the remaining mixture. Add more oil if needed.

   Gerekli Aletler:

   Tava

   5 dk
4. 4

   To prepare the sauce: Mix walnut oil with red vinegar and olive oil.

   5 dk
5. 5

   To prepare the onion compote: Cut the bell peppers into 4 sections, remove the seeds and the white pith, roast them in the oven well, then wrap them in foil for two minutes. Peel and slice them thinly.

   Gerekli Aletler:

   Fırın

   10 dk
6. 6

   Put the butter in a large frying pan over heat until it melts. Add the small onions and stir, cover the pan and let the onions cook over heat for 10 minutes.

   Gerekli Aletler:

   Tava

   10 dk
7. 7

   Add the sugar and vinegar, stir the mixture and leave the pan uncovered over heat for 20 minutes.

   Gerekli Aletler:

   Tava

   20 dk
8. 8

   Add the roasted bell peppers and thyme, stir until the ingredients are well heated.

   5 dk
9. 9

   On a serving plate, place the arugula leaves and top with the sauce, garnish with walnuts and serve with potato rosti and onion compote.

   5 dk

Besin Değerleri

* Besin değerleri yaklaşık değerlerdir ve hesaplama; malzeme türü, yetiştirme, depolama ve pişirme yöntemlerinden etkilenebilir.

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