John Myers
Contents
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Ingredients
Roasted vegetables:
- 1 piece Zucchini fresh
- 1 piece Celeriac fresh
- 1 piece Parsley root
- 1 piece Carrot
- Salt
- 1 piece Eggs (L)
- 30 g Freshly grated Parmesan
- 1 tsp Psyllium husks
- 1 tsp Telly cherry pepper
- 1 tsp Freshly grated nutmeg
- 1 pinch Seasoned salt
- 1 pinch Garlic pepper
- Oil
Cream cheese dip:
- 200 g Grained cream cheese
- 100 g Sour cream 10% fat
- 8 piece Radishes fresh
- 8 piece Salt
- 8 piece Telly cherry pepper
- 8 piece Leaf parsley
- 8 piece Chives fresh
Instructions
Hash browns:
- Clean and wash the zucchini. Peel the celery, parsley root and carrot. Grate everything and season with salt, drain in a sieve for about 20 minutes!
Cream cheese dip:
- Radish, clean and wash, grate, salt and drain in a sieve for 10 minutes! Then squeeze out well and mix with the cream cheese, sour cream, pepper, salt and radishes. Season to taste and refrigerate until ready to eat!
Rösti: Preheat the oven to 80 degrees!
- Squeeze out the vegetables, grate the Parmesan and mix well with the egg, flea seeds, seasoned salt, garlic pepper, pepper and nutmeg!
- Heat the oil in a coated pan and add 2 tablespoons of rösti mass to each pan, flatten it a little and carefully fry on both sides over a medium heat until crispy! Keep warm in the oven until everything is baked!
- Wash the parsley and chives, shake them out and roughly chop!
- Now distribute the hash browns with radish dip on plates! I put the dip in extra plates because the plates were warm! Sprinkle with parsley and chives and serve! 🙂
Nutrition
Serving: 100gCalories: 297kcalCarbohydrates: 2.6gProtein: 10.5gFat: 27.3g
