Courtesy Kristen Kish
DEAD-OF-WINTER VEGETABLE RÖSTI
How to Make It
To make the rösti: Preheat the oven to 400°F.
In a medium bowl, combine the potatoes, beets, rutabaga, squash, cheese, drained raisins, caraway seeds, rosemary, cornstarch, egg, salt, and pepper.
Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over high heat. Add butter and oil, swirling to coat.
Add the vegetable mix to the pan, spreading it out to form a large, thin pancake. Let it sit on high heat until it just starts to brown around the edges, 3-4 minutes. Transfer the pan to the oven and bake until lightly browned on top and crisp throughout, 10-12 minutes. Cut it into wedges.
To make the aioli: Combine the egg yolks, zest, lemon juice, garlic, and salt in a blender. Pulse for 10 seconds. Switch to medium speed and very slowly begin to stream in the oils. You’re doing a dance here: You don’t want the mixture to break, but you want to incorporate all the oil, both olive and canola. If it’s too thick to blend properly, slowly add water, one teaspoon at a time.
Serve the rösti with a big dollop of aioli on top with the sunny-side eggs, if desired.
Kristen Kish Cooking