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! 🙂
Professional Chef with 25 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.