Rösti with pumpkin seeds and herb yogurt dip

Ingredients for 4 servings:

• 20 g pumpkin seeds
• 4 stalks of thyme
• 250 g Hokkaido pumpkin(s)
• 400 g potatoes, waxy
• 200 g carrot(s)
• 2 tbsp oil
• 2 tsp salt
• ½ tsp pepper
• 2 stalks of basil
• a few stalks of chives
• a few stalks of parsley
• 150 g yogurt
• 100 g sour cream
• some salt and pepper
• 1 dashes lemon juice

Instructions

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

Strip the thyme leaves from the stems and chop finely. Deseed and peel the pumpkin. Peel the potatoes and carrots. Grate the pumpkin, carrots, and potatoes and mix with the thyme, season with a pinch of salt and pepper, and stir in the pumpkin seeds. Heat 1 tablespoon of oil in a non-stick pan. Add half of the potato, pumpkin, and carrot mixture to the pan and flatten slightly. Fry over medium heat for about 7 minutes. Carefully turn and fry for another 7 minutes. Place the rösti on a plate and keep warm in the oven at 100°C (convection not recommended). Heat another 1 tablespoon of oil in the pan and fry the rösti from the remaining potato and pumpkin mixture. For the dip, wash the basil, chives, and parsley, shake dry, and finely chop. Mix the herbs with the yogurt and sour cream and season with salt, pepper, and a little lemon juice.