Wednesday, May 12, 2010

nom noms

rosti photo via cooking light

we tried this rosti recipe last night.
it was mighty fine.
like the kind of mighty fine 
that forces you to have two servings.
even if you're already full.
i changed the recipe VERY slightly.
just added an onion for a little extra flave.
still awesome without the eggs if you're not a fan.
also read about a genius making these in muffin tins
so you get more crispy edges to nom.
if my muffin tin wasn't so dinky i would have tried that...

rosti casserole
makes 8 servings (serving size: 1 piece)

1 1/4 cup fat free plain greek yogurt
2 T all-purpose flour
1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
1 small diced onion
1 1/4 cups (5 ounces) shredded gruyere cheese
1/3 cup butter, melted
1/4 cup chopped fresh chives
1 1/4 tsp salt
1/4 tsp grated whole nutmeg (i used ground...)
30 oz. of shredded hash brown potatoes (like simply potatoes; or buy frozen and thaw before use)
cooking sprar
8 large eggs
chopped fresh chives (optional)
freshly ground black pepper (optional)

1. preheat oven to 400°.
2. combine yogurt and flour in a large bowl, stirring well. add turnip, onion, gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. bake at 400° for 30 minutes or until bubbly. remove from oven. with the back of a spoon, make 8 indentations in top of potato mixture. crack 1 egg into each of 8 indentations. return dish to oven. bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. cut into 8 pieces. garnish with additional chives and black pepper, if desired. serve immediately.


  1. Yum! I've never had the desire to cook turnips until I saw this recipe. Will definitely make this!

  2. i'm with you on that! had never made anything with turnips before this. just finished the last bit...and the leftovers are ridiculous. OMG.


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