Rösti

Rösti, a traditional Swiss farmer’s breakfast dish, is typically made with potatoes and eggs, resembling a pancake or latke. However, there are variations that use shredded celeriac or kohlrabi, or a combination of both. In this gluten-free and vegan recipe, the traditional rösti gets a flavorful twist with the addition of fermented vegetables. The combination of Naked Celeriac Kraut and Kohlrabi Kraut brings bright and tangy flavors to the dish. The natural brine from the fermented vegetables provides the liquid for the batter, making it unnecessary to squeeze out the brine. Pair them with a salad and tomato soup for a satisfying meal.

Serves 2 to 3 as a main dish, or 4 to 6 as a side dish

INGREDIENTS:

• 1 cup Naked Celeriac Kraut
• 1 cup Kohlrabi Kraut
• 1 cup garbanzo bean flour
• 2 eggs
• 2–3 tablespoons coconut oil, for frying

INSTRUCTIONS:

1. In a medium bowl, stir together the Naked Celeriac Kraut, Kohlrabi Kraut, garbanzo bean flour, and eggs. The brine from the krauts provides the necessary liquid for the batter, so there’s no need to squeeze out the brine. Ensure that the ingredients are well combined.
2. In a large heavy-bottomed skillet over medium-high heat, heat enough coconut oil to generously coat the bottom of the pan.
3. Drop spoonfuls of the rösti mixture into the hot oil, pressing down gently to form patties that are about ¼ to ½ inch thick. You can make small pancakes with a diameter of approximately 3 inches or larger pan-sized cakes, similar to a thick crêpe. Brown the rösti on one side, then carefully flip them over to brown the other side.
4. Serve the rösti pancakes hot with a side salad and tomato soup. The tangy and flavorful rösti will complement the refreshing salad and the comforting warmth of the tomato soup.

VARIATION:

These versatile pancakes can also be topped with smoked fish and rolled for a different flavor profile. Experiment with various toppings and fillings to create your own unique combinations. Smoked salmon, trout, or mackerel would pair well with the tangy rösti pancakes, adding a savory and smoky element to the dish. Roll the pancakes with the smoked fish for a delightful and satisfying variation.

By following these instructions, you’ll create delicious and tangy rösti pancakes that bring a twist to the traditional Swiss farmer’s breakfast. The combination of fermented krauts adds brightness and depth of flavor to the dish. Whether enjoyed as a main dish or a side, these gluten-free and vegan rösti pancakes are sure to be a hit.

TIPS:

•  For the best flavor, use well-fermented Naked Celeriac Kraut and Kohlrabi Kraut. The fermentation process enhances the tanginess and depth of flavor, adding a unique taste to the rösti pancakes.
• When dropping spoonfuls of the rösti mixture into the hot oil, press down gently to form even and compact pancakes. This helps ensure they cook evenly and hold together well.
• Heat the skillet or pan to medium-high heat before adding the oil and rösti pancakes. This allows the pancakes to cook evenly and develop a crispy exterior.
• Avoid flipping the rösti pancakes too soon. Let them cook undisturbed for a few minutes on each side to allow them to brown and crisp up. This will help achieve a deliciously crispy texture.
• After cooking, place the cooked rösti pancakes on a paper towel-lined plate or wire rack to drain any excess oil. This helps remove any excess grease and keeps the pancakes crisp.