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Sig's Carrot Rosti with Garlic and Cress Dip
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A picture of Sig's Carrot Rosti with Garlic and Cress Dip.

Sig's Carrot Rosti with Garlic and Cress Dip

Sigrun
Sigrun @sigrun
German, living in England

I used up some carrots that I had , wanted something different .

I used up some carrots that I had , wanted something different .

Read more

Sig's Carrot Rosti with Garlic and Cress Dip

Sigrun
Sigrun @sigrun
German, living in England

I used up some carrots that I had , wanted something different .

I used up some carrots that I had , wanted something different .

Read more
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Ingredients

  1. Carrot Rosti's
  2. 500 gramsGood quality fresh carrots
  3. 1 boxof mustard cress, regular size.
  4. 3fresh eggs
  5. 6to 7 tablespoons of plain flour
  6. 1 pinchof cayenne pepper
  7. 1 pinchof turmeric
  8. 1/2 tspof smoked paprika
  9. 1to 2 pinches of salt or salt substitute
  10. Garlic Dip
  11. 400 gramsof natural yoghurt of choice
  12. 2to 3 cloves of garlic,
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Steps

  1. 1

    Make the simple dip by adding the minced or crushed garlic to the yoghurt. If there is any of the green little heart in the garlic remove this prior to mincing. You can also puree the garlic into the yoghurt. Cover and set aside in fridge until needed

  2. 2

    Now scrub the unpeeled carrots and grate or rough blend them but don't make them to fine, they should still have substance (you can peel them if you want , I prefer not too for this recipe)

  3. 3

    Cut and wash the cress, keep a little aside for garnishing

  4. 4

    Mix all the other ingredients, inclusive most of the cress and stir in well. Do NOT add the garlic dip to this mix.

    A picture of step 4 of Sig's Carrot Rosti with Garlic and Cress Dip.
  5. 5

    Heat a little oil or butter , just enough so that the Rosti won't stick to the pan ( spraying oil can be used )

  6. 6

    Take a tablespoon of the mix , add to the hot pan, flatten down a bit and cook 2-3 at the time in a pan

    A picture of step 6 of Sig's Carrot Rosti with Garlic and Cress Dip.
  7. 7

    When golden brown to crisp remove and keep warm . When all are cooked serve with the garlic dip and a few sprinkling of the leftover cress.

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Sigrun
Sigrun @sigrun
on March 25, 2015 07:29
German, living in England
Love, Light and Peace
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