Kabocha Squash & Potato Rosti with Honey Crisp Apple & Pea Shoot Salad​

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I love this lil’ recipe inspired by my passion for Brunch, but eat this at any time of the day for a mostly healthy snack or meal! It is bright and colorful, and while the long recipe looks detail oriented, you can relax, it's simple!  If you really want to get fancy here, add a sunny side up farm egg! YUM!

 

Recipe Makes 2 large Rosti, serves up to 4 people

 

Special Equipment needed:

Mandolin & a Microplane

 

Ingredients:

For the Rosti

• ½  Kabocha squash, peeled, cleaned of seeds, sliced thin, then cut into long matchstick shapes.  Save your scraps

• 1 Medium sized red potato, thinly sliced same width as squash and cut into matchstick shapes

• 4 Tablespoons corn starch

• 2 Tablespoons melted butter

• 1 Beaten egg

• Pinch sea salt

• 2 Tablespoons pecorino romano cheese, finely grated with a microplane

 

Kobucha & Onion Soubise

• Hand full of the scraps from slicing the kombucha squash (I got about ½ cup of scraps)

• 1 Small red onion, sliced thinly 

• 1 Large clove garlic, slice thinly

• 1 Tablespoon whole butter

• 2 Tablespoons white wine

• 1 Teaspoon apple cider vinegar

 

Apple & Pea Shoot Salad

• ¼ Honey Crisp apple Sliced thinly, then cut into matchsticks to mimic the rosti

• Handful pea shoots

• Squeeze of fresh lemon

• Pinch Maldon sea salt

• Drizzle of Olive oil

 

For the Rosti:

Rinse the potato and squash matchsticks in a bowl with cold water thoroughly, repeating the rinse until the water runs clean.  Dry VERY well, between paper towels, and put back into a clean dry bowl with corn starch, cheese, butter, egg, and salt.  Form into a tight handful and place gently into a hot non-stick pan on medium high heat.  Let the mixture brown well, then flip and place in oven at 350 degrees and cook until tender.  Remove from the heat and set on a cooling rack while you work on your Soubise.

 

For the Soubise:

Saute your squash scraps, onion, and garlic, in the butter in small sauce pot until tender.  Add white wine and water just to cover.  Simmer this mixture until very tender and the water has reduced by half.  Add to blender warm, and add apple cider vinegar and puree until super smooth!

 

For the Salad:

Toss you shaved apple, pea shoots, lemon juice, and olive oil in a small bowl and top the rosti. 

 

I LOVE some heat, so I give it a hefty drizzle of chili crisp oil!