Sig's Carrot Rosti with Garlic and Cress Dip
Sig's Carrot Rosti with Garlic and Cress Dip

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sig's carrot rosti with garlic and cress dip. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sig's Carrot Rosti with Garlic and Cress Dip Sigrun German, living in England. I used up some carrots that I had , wanted something different. Sig's Carrot Rosti with Garlic and Cress Dip. I used up some carrots that I had , wanted something different.

Sig's Carrot Rosti with Garlic and Cress Dip is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Sig's Carrot Rosti with Garlic and Cress Dip is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook sig's carrot rosti with garlic and cress dip using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Carrot Rosti with Garlic and Cress Dip:
  1. Take Carrot Rosti's
  2. Prepare 500 grams Good quality fresh carrots
  3. Prepare 1 box of mustard cress, regular size.
  4. Get 3 fresh eggs
  5. Prepare 6 to 7 tablespoons of plain flour
  6. Get 1 pinch of cayenne pepper
  7. Take 1 pinch of turmeric
  8. Prepare 1/2 tsp of smoked paprika
  9. Get 1 to 2 pinches of salt or salt substitute
  10. Prepare Garlic Dip
  11. Take 400 grams of natural yoghurt of choice
  12. Get 2 to 3 cloves of garlic,

Add the spring onion and shape into two discs. Heat some butter in a frying pan. Melt butter over medium-heat; add garlic and cook, stirring very frequently. Remove from heat and stir in the honey.

Instructions to make Sig's Carrot Rosti with Garlic and Cress Dip:
  1. Make the simple dip by adding the minced or crushed garlic to the yoghurt. If there is any of the green little heart in the garlic remove this prior to mincing. You can also puree the garlic into the yoghurt. Cover and set aside in fridge until needed
  2. Now scrub the unpeeled carrots and grate or rough blend them but don't make them to fine, they should still have substance (you can peel them if you want , I prefer not too for this recipe)
  3. Cut and wash the cress, keep a little aside for garnishing
  4. Mix all the other ingredients, inclusive most of the cress and stir in well. Do NOT add the garlic dip to this mix.
  5. Heat a little oil or butter , just enough so that the Rosti won't stick to the pan ( spraying oil can be used )
  6. Take a tablespoon of the mix , add to the hot pan, flatten down a bit and cook 2-3 at the time in a pan
  7. When golden brown to crisp remove and keep warm . When all are cooked serve with the garlic dip and a few sprinkling of the leftover cress.

Melt butter over medium-heat; add garlic and cook, stirring very frequently. Remove from heat and stir in the honey. Line a baking sheet with parchment paper. Place carrots in a single layer onto the lined baking sheet. Add olive oil, garlic, salt, and pepper to the carrots and gently toss to coat.

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