D is for Dinner: Spaghetti squash rosti
Frédérique Tsai-Klassen, co-owner of German-inspired Lowertown restaurant and wine bar Das Lokal, is on All in a Day Wednesday to offer up some spaghetti squash rosti, a new take on a traditional German/Swiss dish, and served with seasonal vegetables, kale salad and a poached egg.
Spaghetti squash rosti
- Cook your spaghetti squash for about an hour at 350 degrees C but be careful not to cook it all the way through.
- Pull the flesh of the squash out, salt it and mould it into tightly packed patties.
- Dust the patties lightly in cornstarch and pan fry them in butter until they are crisp on the outside (about 3-4 minutes on each side).
- Prepare your seasonal vegetables such as Brussels sprouts, roasted beets, carrots (blanched beforehand) and pattypan squash.
- Sauté them in butter until they are cooked to your preference — Das Lokal likes them pretty aldente.
- Chop the kale into a chiffonade and drizzle it with a vinaigrette. Das Lokal uses their cherry vinaigrette made with cherry vinegar, lemon juice and shallot oil.
- Poach your egg for 3 to 4 minutes in water that is ideally at 60 degrees C (never boiling!) to which you have added a teaspoon of vinegar.
- Place the vegetables and the rosti in the bottom of the plate, add the kale salad and top the vegetables with a chutney (Das Lokal uses a corn or onion chutney) and drizzle the poached egg with leek oil.
- Salt and pepper to taste and enjoy!