Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Knife
Oven mitts
Peeler
Rösti grater
Scissors
Teaspoon
Timer
Cutting board
Kitchen scales
Spoon
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Roesti
Wash the leek and cut into rings. Peel the potatoes and carrots, roughly grate along with the white cabbage onto a baking tray lined with baking paper. Add the leek and oil, season, mix, flatten a little.
Top with the sultanas.
To bake
Approx. 40 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven.
Fried eggs
Using a spoon, make 4 wells in the roesti. Crack the eggs and slide them carefully into the wells. Return to the oven for approx. 10 mins. Remove, season.
To serve
Using scissors, finely chop the chives over the roesti.
| Tip: | The sultanas can be left out. |
|---|
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