4.24.2010

Quinoa and Carrot Rösti

Quinoa and Carrot Rösti Kaiserschmarrn

IHCCThe first potluck with Mark Bittman is coming up and I went for another recipe with quinoa. For some reason or another (maybe I didn't press it down hard enouh, maybe the seasoning of the (new) pan was incomplete...) the rösti didn't hold together at all and I ended up with a quinoa and carrot Kasierschmarrn (a kind of scrambled pancake). But it still tasted very good. To balance the nutty-sweet of quinoa and carrots, I added some yoghurt with a bit of cumin stirred in.


Quinoa and Carrot Rösti

Source: How to cook everything vegetarian by Mark Bittman

Ingredients:

salt
1 pound carrots
1 cup cooked quinoa
freshly ground black pepper
6 Tbsp butter, melted
2 Tbsp minced fresh chives for garnish

Method:

- Bring a large pot of water to a boil and salt it. Cut the carrots in half if necessary to fit the pot. When the water boils, add the carrots and cook, checking once or twice until crisp-tender, about 5 minutes. Drain and set aside to cool.

- Put the quinoa in a large bowl, sprinkle with salt and pepper, and drizzle with 2 Tbsp of the butter. Toss lightly with your hands or a large fork.

- Peel the carrots and coarsly grate them over a strainer. Use a large spoon or a potato masher to press down on them and extract as much water as possible. Add them to the bowl with the quinoa and toss just enough to combine. Taste and adjust the seasoning.

- Put 2 Tbsp of the remaining butter in deep skillet over medium-high heat. When the butter is melted and hot but not smoking, add the quinoa mixture all at once, firmly pressing it down into the pan to form a solid "cake". Turn the heat down to low and cook, undisturbed, until the rösti starts to smell toasted-you'll know-20 to 25 minutes.

- Remove the lid, carefully put a large dish over the skillet, and flip it to turn out the rösti. Add the remaining 2 Tbsp butter to the pan, swirl it around, and turn the heat up to medium. Carefully slide the rösti off the plate and back into place. Leave the skillet uncovered and cook the second side for 10 minutes or so,peekingonce or twice to make sure it's browned nicely. Slide the finished rösti back onto the plate and sprinkle with chives. Serve immediately or at room temperature, cut into wedges.

6 comments:

Baking Soda said...

I've given up making rosti, either not done or falling apart.. Love the idea with quinoa by the way!

MyKitchenInHalfCups said...

If it holds together, you're just going to bite it apart anyway when you chew it. Taste is what counts.

Couscous & Consciousness said...

I love the idea of this, and I think the combination of carrot & quinoa looks and sounds great. It is hard to imagine what would hold it together though. Even so, I think it would taste great even if it fell apart.
Sue

Kim said...

This sounds like a fun and unique recipe and I really like that you served it with the yogurt sprinkled with cumin. It looks gorgeous on the plate:D

Debinhawaii said...

Love the sound of this--you have become quite the Quinoa King lately! Looks delicious even if it didn't hold together. ;-)

Joanne said...

I'm so glad you've been enjoying quinoa! This sounds like a great preparation, even if you got a scramble instead of a pancake.