Name: Butternut squash, carrot and celery rösti recipe by foodn flavors at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: Butternut squash - 300 gms; Carrot - 100 gms; Celery - 100 gms; Butter (unsalted) - 100 gm (cut into small cubes); Wild thyme 3-4 sprigs; Sea salt to taste; Crushed black pepper to taste; Nutmeg just a hint

ABOUT Butternut squash, carrot and celery rösti RECIPE

Crunchy celery and silky butternut squash adds a lovely textural and flavor contrast to the röstis. The subtle flavor of wild thyme and butter leaves you wanting more.

Ingredients Serving: 8

Butternut squash - 300 gms
Carrot - 100 gms
Celery - 100 gms
Butter (unsalted) - 100 gm (cut into small cubes)
Wild thyme 3-4 sprigs
Sea salt to taste
Crushed black pepper to taste
Nutmeg just a hint

Instructions

Peel the vegetables, scoop the seeds from the butternut squash. Grate the squash and carrot, cut the celery into tiny cubes just to add a crunch and place them in a bowl.
Season with thyme leaves, sea salt and a hint of nutmeg. Mix well.
Place a cast iron skillet over slow heat, place spatula and a tray near by. Place small round molds in the pan and spread the mixture into them, top up with two or three small cubes of butter and cook till crisp.
Remove the molds and gently place the spatula under the rosti and turn them one by one with some swift action, this will ensure they remain whole.
Even if they break, bring them together and they will stick. Once both sides are golden outside and soft and buttery inside, remove and serve warm.

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