Swiss Cheese Tatsch with Carrots

Swiss Cheese Tatsch with Carrots The ‘Tatsch’ is another typical recipe which comes from the Graubünden canton; so basically next door to my region. This is actually a region I am enjoying more and more as it has a lot of recipes I really enjoy. The ‘Tatsch’ in my book is described as a kind of roasted spaezle which requires less time in the making. I had already tried this from a book I had at home and thought it was nice but that I would remake it with more flavour. I left the recipe aside for a while and did not really think about it any more until I saw the version from schweizerkaese.ch (recipe in German) and decided to try this one. I really liked the taste of this version and I particularly liked its light consistence. I totally recommend this recipe as it’s something easy and truly delicious. I will make this again and maybe add some herbs or even cooked vegetables?

Swiss Cheese Tatsch with Carrots Swiss Cheese Tatsch with Carrots Swiss Cheese Tatsch with Carrots Swiss Cheese Tatsch with Carrots

 

Swiss Cheese Tatsch with Carrots

 

Recipe for 4

Prep time: 20 min + 30 min resting time

Cook time: 15 min

 

Ingredients

For the Tatch:

100 g flour

100 g grated hard cheese – I used Appenzeller but you can use another tasty hard cheese such as Gruyère

2 egg yolks

2.5 dl milk

1 tsp salt

2 egg whites

Butter for cooking

 

For the vegetables:

320 g peeled carrots

The zest of one lemon

1 ½ tbsp raisins

3 tbsp chopped parsley

1 large shallot or 2 small ones

1 tbsp rapeseed oil

Salt and pepper

 

Recipe

For the tatsch:

In a bowl, stir together the flour, egg yolks, milk, cheese  and salt to a smooth dough. Leave to rest for 30 min.

Whisk the egg whites to a peak.

Add the egg whites into the batter and fold delicately (do not over work the mass).

Melt the butter in a large, non-stick pan and pour to the batter. Cover and cook over a low heat to solidify and colour on one side. After about 10 min, turn around the tatsch with the help of a pan lid and cook second side. Cook until golden brown, for about 4-5 min. Break the tatsch up into pieces with the help of a couple of forks or a spatula.

 

While the tatsch is resting, you can prepare the carrots:

Cut the carrots and the shallot into strips about 4 cm long.

In a pan with 1 tbsp rapeseed oil, add the shallot to soften on a low fire for five minutes. Stir in the carrots, salt, pepper, lemon zest and a little water. Cover and cook on a low-medium heat for about 8 min, or until they have softened. Stir occasionally.

When ready add the parsley and raisins, stir and serve with the tatsch.