Swiss-Style Loaded Potato Rosti
-
Brand
Introducing the Zurich-Style Loaded Potato Rosti with Creamy Mushroom Stew, a modern version of a classic Swiss dish. This recipe brings together a lighter version of a staple potato dish and a twist on a traditional stew, drawing inspiration from Zurich's culinary roots to create a perfect winter dish for restaurants and pubs.
In this version, we replace the traditional veal with GARDEN GOURMET® Sensational™ Pulled Fillet, offering a satisfying vegetarian option without sacrificing flavour. The stew features earthy brown mushrooms enhanced by MAGGI® demi-glace and MAGGI® Liquid Seasoning white wine, served with a crispy, golden potato and celeriac rosti.
This dish is perfect for chefs and restaurateurs looking to diversify their menu. It works well for a range of dining experiences, from upscale establishments to casual bistros.
Explore the full recipe below and bring a taste of Switzerland to your menu.
- 40 g MAGGI® Demi-Glace Sauce
- 700 g GARDEN GOURMET® Sensational Pulled Fillet
- 50 ml olive oil
- 50ml water
- 250 g onions, sliced
- 800 g brown mushrooms, diced
- 100 ml white wine
- 500 ml water
- 700 g potatoes, peeled and grated
- 300 g celeriac, peeled and grated
- 1 g salt
- 1 g black pepper
- 40 g butter, melted
- 10 ml MAGGI® Liquid Seasoning
- 100 g reduced fat crème fraîche
- 20 g chives, chopped
-
1To make the Stew: In a sauté pan, heat half of the olive oil over medium heat. Cook the GARDEN GOURMET® Sensational Pulled Fillet in batches until browned. Remove from the pan and set aside
-
2Add the remaining olive oil to the pan. Sauté the sliced onions for about 10 minutes until soft.
-
3Add the diced brown mushrooms and cook for an additional 5 minutes.
-
4Deglaze the pan with white wine, allowing it to reduce by two-thirds.
-
5Return the browned Pulled Fillet to the pan and let it simmer for 5 minutes.
-
6To make the Rosti: Squeeze out as much liquid as possible from the grated potatoes and celeriac. This is important to ensure that the rosti sticks together.
-
7In a bowl, season the mixture with salt and black pepper, then mix in half of the melted butter.
-
8Heat the remaining butter in a pan. Add the potato and celeriac mixture, spreading it evenly.
-
9Cook on medium heat for 10 minutes, then carefully turn it over and cook for another 10 minutes until golden brown.
-
10To Finish Stir the MAGGI® Liquid Seasoning and crème fraîche into the stew mixture.
-
11To Serve Portion the rosti onto serving plates, spoon the stew over the top, and garnish with chopped chives.
|
TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
429 kJ 102 kcal |
1205 kJ 288 kcal |
8400 kJ 2000 kcal |
14% |
|
Fat |
3.6g |
10.2g |
70 |
15% |
|
of which: saturates |
1.6g |
4.6g |
20 |
23% |
|
Carbohydrate |
7.4g |
20.7g |
260 |
8% |
|
of which: sugars |
1.3g |
3.6g |
90 |
4% |
|
Fibre |
3.4g |
9.5g |
- |
- |
|
Protein |
8.4g |
23.5g |
50 |
47% |
| Sodium | 0.34g | 0.91 | 2.4 | 38% |
|
Salt |
0.40g |
1.14g |
1.14 |
19% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
|
Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1205 kJ 288 kcal |
10.2 g | 4.6 g | 3.6 g | 1.14 g |
| 14%* | 15%* | 23%* | 4%* | 19%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
Tabbouleh Salad Recipe with GARDEN GOURMET® Vegan Balls
Caribbean Vegetable Patties
Vegan Mexican Burger
