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Recipe root rösti with vegetables and herbs

Jamie's Perfect Roast Potatoes (April 2019).


First highlight - not only for vegetarians.

INGREDIENTS (for 4 servings):

For the rösti:

50 g carrots (grated)
50 g parsnips (grated)
150 g potatoes (grated)
60 g of flour
1 egg
10 g of Parmesan (finely grated)
Oil for baking

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For the vegetables:

50 g each of zucchini, yellow pepper and red onions (cut into small cubes)
10 cherry tomatoes (geachtelt)
20 g of butter
8 tablespoons of cider
1 tbsp honey

For the herbs:

A handful of fresh herbs (eg parsley, red basil, young fennel herb)
Some lemon juice
olive oil

1 For the rösti, mix the vegetable rasp. Whisk the flour with the egg and add to the grated meat. Season with parmesan, salt and pepper. Bake eight small, thin rösti in hot oil until crispy brown. Drain on kitchen paper and keep warm.

2 For the vegetables, fry the cubes of vegetables and the tomatoes in the butter, deglaze with cider. Soften the vegetables for a few minutes and season with honey, salt and pepper.

3 Place a rösti in the center of a plate. Give some of the stew on it, it should run down something on one side. Lean a second rösti so that a "burger" is created and the vegetables are still visible.

Marinate 4 herbs with a little lemon juice, salt and olive oil and serve with it.

PREPARATION TIME: approx. 45 min.

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