Cassava Rosti

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

Peel 500 g of cassava root

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

Prepare an ice bath

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

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

Grate 400 g of gruyère cheese

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

Add the onion

Add salt to taste and cook until the onion is translucent

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

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

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

Spread a portion of the cheese over the cassava

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

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

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

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

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

Enjoy! Try it with ragu or a green salad!