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Potato – carrot – zucchini rösti

updated

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Ingredients for 4 servings:

  • 400 g carrot(s)
  • 2 m.-large zucchini
  • 4 m.-sized potatoes
  • 4 eggs
  • 50 g flour
  • oil
  • salt and pepper
  • Parsley
  • chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and grate the potatoes, carrots, and zucchini. Briefly fry the carrots and grated potatoes in oil and let cool. Then stir in the grated zucchini, parsley, and leek. Whisk the eggs with salt and pepper and stir in. Drop the mixture in tablespoonfuls onto a baking sheet lined with baking paper and bake in the oven at 180°C for 20-30 minutes. Serve with a crème fraîche dip with herbs, applesauce, or a minced steak with dark sauce. Tip: If you like it spicier, you can add some grated cheese to the finished mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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