Vegetable Rosti with Radish and Cream Cheese Dip
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
Servings: 2 people
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
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! :-)
Serving: 100g | Calories: 297kcal | Carbohydrates: 2.6g | Protein: 10.5g | Fat: 27.3g