The carrot rösti are a delicious variant of the potato rösti, a famous Swiss dish that essentially consists of pancakes made from grated potatoes, held together by a bit of starch (potato or corn) and flavored in various ways. The carrot rösti recipe is similar, simply using grated carrots instead of potatoes. These can be seasoned with herbs and spices as you like – I used a bit of smoked paprika and some chopped scallions – and are then cooked on a lightly oiled non-stick pan: once ready, the carrot rösti should be golden and crispy on the outside and soft inside. You can enjoy them on their own or accompany them with a sauce of your choice: in the recipe, you will find instructions to prepare a quick and fresh yogurt sauce, which pairs perfectly with carrot rösti; if you are looking for other ideas for sauces and dips, you can find them here.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: All seasons
- Energy 136.11 (Kcal)
- Carbohydrates 22.00 (g) of which sugars 7.16 (g)
- Proteins 2.93 (g)
- Fat 5.13 (g) of which saturated 0.85 (g)of which unsaturated 0.16 (g)
- Fibers 3.46 (g)
- Sodium 280.99 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for about 16 carrot rösti
If you are celiac, check that the potato starch is labeled “gluten-free”.
- 14 oz carrots
- 1 scallion
- 1/3 cup potato starch
- 1/2 teaspoon smoked paprika
- 1 pinch salt
- to taste pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup nonfat yogurt
- 1 pinch salt
- to taste pepper
- 1 pinch dried mint (or a few fresh mint leaves)
- to taste fresh scallion (only the green leaves)
Tools
- 1 Potato peeler
- 1 Bowl
- 1 Grater with large holes
- 1 Pan non-stick
- 1 Brush
- 1 Small bowl
- 1 Cutting board
- 1 Knife
- Paper towel
How to prepare carrot rösti with yogurt sauce
To prepare the carrot rösti, start by trimming the carrots, peeling them with a potato peeler, rinsing them briefly, and drying them well. Take a grater with large holes and use it to grate the carrots (1), letting them fall into a bowl (2). Wash a scallion and slice the green leaves thinly. Set them aside as you will use them for the sauce (3).
Finely chop the white part with a knife (4) and add it to the carrots. Season the carrots with salt, pepper, and smoked paprika (5). Mix and add the potato starch (6).
Mix everything with a spoon to distribute the starch evenly (7). Then prepare the yogurt sauce: put the yogurt in a small bowl and season it with salt, pepper, mint, and the previously chopped scallion leaves (8). Mix briefly and set aside (9).
Proceed to cook the carrot rösti: brush a non-stick pan with one tablespoon of oil evenly over the surface using a brush (10). Using two spoons, distribute small heaps of carrots on the bottom of the pan, pressing them well to shape them into regular forms (11). Let them cook over low heat for a couple of minutes. Then gently flip them (12).
Let them cook on the other side for another minute or two (13) and, when golden, transfer them to a sheet of paper towel to dry them from excess oil (14).
Continue in this way until all the carrots are used up. As you cook them, if you notice they tend to stick, brush the pan again with a little oil.
Serve the carrot rösti on their own or with the yogurt sauce. They are a delightful idea for an unusual appetizer, but they can also be used as a side dish.
Storage
Carrot rösti should be served immediately because they lose their crispness as they cool. If leftovers remain, you can store them in the refrigerator for 2 or 3 days.
Tips and Variations
If you don’t like scallions, you can omit them or replace them with chopped parsley. Instead of smoked paprika, you can use turmeric, curry, or chili powder. For the sauce, I used nonfat yogurt, whose tangy taste pairs well with the sweetness of the carrots; if you prefer, you can use whole yogurt or even Greek yogurt for a richer taste.
FAQ (Questions and Answers)
Can carrot rösti be baked in the oven?
Yes, in this case, you will need to form discs about 2 inches in diameter with a pastry cutter directly on a baking sheet lined with parchment paper. Brush them with a little oil and bake them in a fan oven at 375°F for 10-12 minutes or until golden.
