Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

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Making rösti properly takes lots of butter, but produces a perfect partner for any grilled meat Use any large potatoes to make one of Switzerland’s great dishes.

Instead of butter you can use ghee, which is clarified butter sold in cans in Indian food shops. It produces good results, but is very expensive.

Clarifying your own butter is easy: put the butter in a heavy pan and melt over a low heat As it melts it will start to throw scum to the su