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Cassava Rosti
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Henrique Gilberto

Henrique Gilberto

Cassava Rosti

30m

A blend of Switzerland and Brazil, this is a version of the classic rosti, inspired by the Brazilian dish "Sonso", which shares a similar technique and is made from cassava.

This recipe is perfect to accompany salads, meat and mushroom ragus, vegetable creams, eggs, caramelized onions, gravies, or sour cream.

  • Fill a pot with water. Add a handful of salt and bring it to a boil over high heat

    Step 0
  • Peel 500 g of cassava root

    Step 1
  • Grate the cassava on the coarse grater and transfer it to a container with cold water

    Step 2
  • Prepare an ice bath

    Step 3
  • Add the cassava to the boiling water and simmer it for 3m to cook it slightly. Drain and transfer it immediately to the ice bath. Drain and reserve

    Step 4
  • Halve and peel 1 large onion. Thinly slice it and reserve in a container

    Step 5
  • Grate 400 g of gruyère cheese

    Step 6
  • Melt 3 tbsp of butter in a cast iron skillet over medium heat

    Step 7
  • Add the onion

    Step 8
  • Add salt to taste and cook until the onion is translucent

    Step 9
  • Combine the onion and the drained cassava in a recipient. Add salt to taste

    Step 10
  • Melt 1½ tbsp of butter in the same skillet over medium heat

    Step 11
  • Add a layer of the cassava to the bottom of the skillet, pressing it slightly. Make sure to cover the whole bottom

    Step 12
  • Spread a portion of the cheese over the cassava

    Step 13
  • Cover with the another portion of cassava and press it to shape both sides together

    Step 14
  • Cover and cook until the cassava starts to release from the bottom of the skillet

    Step 15
  • Fit a plate over the skillet and flip them together to transfer the rosti to the plate. Scrape any cassava left on the skillet and add to the rosti

    Step 16
  • Place the skillet back over medium heat and melt 1½ tbsp of butter. Slide the rosti back into the skillet, golden side up, and cook until it releases from the bottom

    Step 17
  • Fit a serving plate over the skillet and flip them together to transfer the rosti to the plate. The cassava rosti is ready

    Step 18
  • Enjoy! Try it with ragu or a green salad!

    Step 19

Yield 4 portions

  • Cassava Root

    Cassava Root

    500 g
  • Gruyère Cheese

    Gruyère Cheese

    400 g
  • Onion

    Large Onion

    1
  • Butter

    Butter

    6 tbsp
  • Salt

    Salt

    as needed
  • Ice Cube

    Ice Cube

    as needed
  • Water

    Water

    as needed

Equipment

  • Cast Iron Skillet

    Cast Iron Skillet

  • Enameled Dutch Oven

    Enameled Dutch Oven

  • Butcher Knife 10”

    Butcher Knife 10”

  • Wood Cutting Board

    Wood Cutting Board

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