cooking

D is for Dinner: Spaghetti squash rosti

Das Lokal's co-owner offers up his recipe for spaghetti squash rosti, a new take on a traditional German/Swiss dish, and served with seasonal vegetables, kale salad and a poached egg.

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 with seasonal vegetables, kale salad and poached egg, one of the vegetarian main options offered at Das Lokal. (Courtesy Frédérique Tsai-Klassen)
Here's the recipe:

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!

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.