Miso & Black Vinegar Potato Rose

‘One Rose Says More than The Dozen’ Wendy Craig

In my eyes, there is no better term of endearment than someone’s time. If someone gives their time to you, they have sacrificed apiece of themselves.

Cooking a meal for someone uses thus time to offer something tangible, and to be honest, the results really don’t matter. If it’s not as beautiful or flavour some as you may have liked, the love that you have put into it will shine.

Make this as the forerunner to a smart meal, a cheeky brunch,or a midnight snack….

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potato recipe, potato rose, dinner party inspo, festive appetizer

Yield: 2

Author: Suze Morrison

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Miso & Black Vinegar Potato Rose

Prep time: 45 MinCook time: 21 MinTotal time: 1 H & 6 M

Make this as the forerunner to a smart meal, a cheeky brunch,or a midnight snack….

Ingredients

• 2 Waxy Potatoes, scrubbed but not peeled
• 2 Medium Eggs
• 2 tsp Kefir
• 2 tsp Shiro Miso
• 2 tsp Sesame Seeds
• 20g Sharp Cheddar, grated
• 2 tsp Black Vinegar

Instructions

1. Preheat oven 160C. Line two Muffin Holes or crumpet rings with non-stick paper so that it reaches above the sides.
2. Thinly slice each potato using a sharp knife or mandolin. Pour boiling water over the slices and microwave, covered for 30seconds.
3. Drain the slices and allow to dry a little on a wire rack.
4. Divide the slices into two piles. Take each pile and lay the slices in a line, overlapping a little. Spread 1 tsp Miso over each line and sprinkle with 1 tsp Sesame seeds.
5. In a bowl, whisk the Kefir, Eggs, and cheese.Use half of the mixture in the base of each muffin cup.
6. Roll up the potatoes to form a rose, rolling as tight as possible. Sit in the egg mixture with the flat end facing down.
7. Sprinkle with 1 tsp Black Vinegar on each rose and bake 20-25 minutes or until tender and golden.
8. Rest for 5 minutes before serving garnished with fresh micro herbs.

https://gourmetglow.co.uk/recipes/miso-black-vinegar-potato-rose