Vegetable Rosti with Radish and Cream Cheese Dip

5 from 2 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 297 kcal

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

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