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Emmental Skillet Rösti

with Pear & Pecan Salad in Meyer Lemon Dressing

Cooking time

40 minutes




640 /serving

Treat the whole family to the crispy, crunchy pleasures of this Swiss classic. Rösti is a giant grated potato pancake, which we’ve tweaked by adding sweet potato too (pre-spiralized, for your convenience). The mix is baked until deeply browned on both sides, while you make a delightfully bright salad out of baby lettuces, crisp pear and sunny Meyer lemon, known for its signature sweetness. It’ll also flavour the creamy yogurt sauce the kids will love to drizzle over the rösti. Now, off to the ski hill!

We will send you:

  • 120g Baby lettuce
  • 1 Bunch of chives
  • 100g Sliced leeks
  • 680g Potatoes
  • 200g Spiralized sweet potatoes
  • 1 Pear
  • 1 Meyer lemon
  • 10g Dijon mustard
  • 50g Pecan halves
  • 100g Greek yogurt
  • 100g Grated Emmental
  • 10g Rösti spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Mustard, Sulphites, Pecans

You will need:

Large oven-safe pan
Olive oil
3 tbsp Butter
Salt & pepper
Total Fat
39 g
Saturated Fat
13 g
870 mg
Total Carb
58 g
11 g
17 g
8 g
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Prepare the rösti
Preheat the oven to 450°F. Grate the potatoes. Place the grated potatoes in a large piece of paper towel (or in a clean kitchen towel). Over a bowl or the kitchen sink, squeeze the towel around the potatoes to remove as much moisture as possible. In a large bowl, combine the grated potatoes, spiralized sweet potatoes, leeks, Emmental and ½ the mustard; season with the spice blend and S&P. Toss to combine. In a small bowl, melt 3 tbsp butter, 15 to 30 seconds in the microwave.
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Toast the pecans
Place the pecans in a large oven-safe pan and bake in the oven, 4 to 6 minutes, until lightly browned and fragrant. Transfer immediately to a cutting board to cool, then roughly chop. Reserve the pan.
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Bake the rösti
Brush the reserved pan with ½ the melted butter. Add the rösti mixture; press down firmly. Brush the top with the remaining butter. Transfer to the oven and bake, 30 to 35 minutes, until golden brown and cooked through.
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Mise en place
While the rösti continues to cook, thinly slice the pear. Zest and juice the Meyer lemon. Thinly slice the chives. In a serving bowl, make the dressing by combining ⅔ of the lemon juice, the remaining mustard and 4 tbsp olive oil; season with S&P to taste. In a small bowl, make the creamy lemon sauce by combining the yogurt, remaining lemon juice and as much of the lemon zest as you’d like; season with S&P to taste.
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Finish & serve
To the bowl of dressing, add the baby lettuce, pear, pecans and ½ the chives; season with S&P and stir to combine. Cut the rösti into wedges. Divide the rösti and salad between your plates. Top the rösti with a spoonful of the creamy lemon sauce and the remaining chives. Bon appétit!