Autumnal Rösti with spicy pumpkin puree

Ingredients for 3 servings:

• 400 g potato(s), sliced
• 1 small onion(s)
• 3 tbsp, heaped chestnut flour
• Salt
• 3 tbsp clarified butter
• 500 g pumpkin flesh, pureed
• ½ tsp paprika powder, hot
• 1 tsp sweet paprika powder
• smoked salt
• 300 g Greek yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

For the rösti dough, grate the potatoes, mix them with the finely chopped onion and chestnut flour, and season with salt. Melt the clarified butter in a pan and begin preparing the rösti. Keep the pan over medium heat. Using a large tablespoon, add the potato mixture to the pan and flatten it to form a rösti about the size of a saucer. When the underside is golden brown, turn it over and cook until the desired color. Place it on a plate lined with kitchen paper to remove any fat from the surface. For the pumpkin puree, scoop out the pumpkin flesh. It’s best to cook the whole pumpkin in the oven until the flesh can be pierced fairly easily. Puree 500g of pumpkin flesh and mix it with the paprika powder. Place the finished rösti on plates, sprinkle lightly with smoked salt if desired, and serve with the pumpkin puree and yogurt.