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Root Vegetable and Valbert Rösti

6 to 8 (12 rösti)


  • 500 ml (2 cups) peeled and grated parsnips
  • 500 ml (2 cups) peeled and grated carrots
  • 500 ml (2 cups) peeled and grated celeriac
  • 125 ml (½ cup) finely chopped onion
  • 5 ml (1 tsp.) paprika
  • 45 ml (3 tbsp.) all-purpose flour
  • 30 ml (2 tbsp.) chopped fresh parsley
  • 30 ml (2 tbsp.) chopped fresh chives
  • 375 ml (1½ cups) grated valbert cheese
  • Salt and ground pepper
  • 30 ml (2 tbsp.) butter


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  • Combine all ingredients except butter in a bowl. Generously salt and pepper.
  • Melt butter in a large skillet over medium-high heat.
  • Place vegetable mixture in skillet by spoonfuls and flatten to form 12 rösti.
  • Cook for 5 minutes per side or until tender and golden.
  • Root vegetable rösti go great as a brunch accompaniment.



  • Cooked rösti will keep in the refrigerator for 4 to 5 days.

You can use these cheeses for this recipe


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

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