Saute rapini, yams and carrot rösti, yogurt-cilantro dipping sauce
Brocoli rave sauté, galettes de patates douces et carottes, sauce au yaourt-coriandre
Going back to my favorite cuisine, vegetarian…I just love the vibrant colors of vegetables and their versatility, they’re too good to keep aside. In this dish, the bitterness of rapini and sweetness of yams and carrots complement each other very well.
I wanted to make the equivalent of rösti but using yams and carrots. Rösti are a specialty from Switzerland and Alsace region, made with potatoes, sometimes bacon and sometimes onions, there are many variations. Growing up close to Alsace and the Swiss border, I got to eat those growing up at my friends’ house. I have to say that those rösti are delicious, they’re not as crunchy as they would be using regular potatoes, so if you are expecting something firm and croustillant, you will be disappointed but they taste so good especially with the yogurt sauce, so you will definitely forget the lack of crunchiness.
I used plain regular Greek yogurt which taste much better than the nonfat. Sometimes I use nonfat, but lately I have been using the regular kind of dairy with a little fat content. Make sure you are using Greek yogurt, I was looking at the ingredients of some yogurt brands (I don’t remember which brands) and I was shocked to find pectin in the list of ingredients. Usually you use pectin in jams to thicken them. How terrible is that to find in yogurt!
As for the rapini, what to say…they’re green and bitter, one of my favorite greens, very easy to prepare and delicious. You can use spinach, chards, kale, dandelions, etc…or any other greens. This dish is very filling, it will keep you satisfied for a long time, so a great meal to avoid snacking!
Ingredients for 2-3 (about 8-10 rösti)
For the rösti
- 1 small yam (about 200 grams, a little less than 1/2 lb), grated
- 2 medium carrots, grated
- 2 eggs
- 3 tbs cornstarch
- 2 tbs Japanese chives or regular chives, chopped
- 1/4 yellow onion, finely chopped
- 1 garlic clove, crushed
- 1/4 tsp coriander powder
- salt and pepper
For the yogurt sauce
- 1 cup plain Greek yogurt
- juice of one lemon
- salt and pepper
For the rapini
- 1 bunch rapini
- 2 tbs oil
- 2 garlic cloves, sliced
- salt and pepper
Grate carrots and yams and using your hands or a towel squeeze extra liquid. You need to remove as much liquid as you can from carrots and yams to avoid moisture when cooking. Add all the ingredients together, and adjust with salt and and a nice amount of pepper. Heat oil in a pan, place 1.5 tbs of carrot mixture in the pan until you have used all of it. Cook both sides until golden brown.
For the yogurt sauce, mix all ingredients together.
Serve rösti hot with yogurt sauce on the side.
For the rapini, heat olive oil in a pan, add garlic until fragrant but not burnt. Add rapini, salt and pepper and cover with a lid at medium heat. Cook until wilted.
- Zucchini three ways – Farro with zucchini, shiitake, peas, zucchini cream and marinated zucchini ribbons
- Like in Kyoto – Daikon steak
- Oats, pear and almond muffins
- Crumble of artichoke, yams and carrot purée, sauté kale and wild mushrooms
- Mediterranean tofu cakes with warm roasted pepper, eggplant salad and green olive tapenade
- Saffron quinoa galettes with herbs, butternut squash purée
- Salmon à l’unilatérale, cauliflower purée and warm Moroccan carrot salad
- Once it was a salad – Soup of lettuce and peas with herbs, cream of tarragon-chervil
- Lentils and carrot mash with roasted butternut squash and tahini sauce
- It’s eatable – Sauté beet leaves with cumin, garlic and raisins