Pumpkin Rösti
Pumpkin Rösti - crispy treat from the pan. Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
The potatoes offers a high quality of protein that the body can easily absorb. In this way, various essential amino acids enter our circulation.
Various B vitamins from the pumpkin have a positive effect on the nervous system and the entire metabolism.
A small mixed salad with crunchy vegetables goes perfectly with the pumpkin rösti with hurb sour cream.
If you don't have a pumpkin at hand, you can also prepare the Röstis with potatoes only. A varied alternative is for example celeriac.
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86.7 μg | (29 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11.8 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 111.3 mg |
Ingredients
- Ingredients
- 2 lbs waxy new potato
- 2 lbs fresh Pumpkin
- 2 eggs
- 2 Tbsps Spelt flour
- salt
- peppers
- Nutmeg
- 2 Tbsps olive oil
- 2 tsps Fresh herbs
- ½ Lime
- 1 ½ cups Sour cream
- 3 Tbsps Sparkling water
Preparation steps
Peel potatoes. Coarsely grate potatoes and pumpkin. Put them into a bowl and mix with eggs and flour. Season with salt, pepper and 1 pinch of freshly grated nutmeg.
Heat 1 teaspoon of oil in a small pan. ¼ of the mixture, press flat and form into a round Rösti. Fry the Rösti on each side for 5 minutes at medium heat until golden brown; in this way bake a total of 4 Rösti. Drain each Rösti on kitchen paper and keep warm in a preheated oven at 80 °C/ 175°F.
Meanwhile, wash the herbs for the cream sauce, shake dry and chop finely. Zest and juice the lime. Mix sour cream with lime peel, lime juice, herbs and mineral water and season with salt and pepper. Serve the sour cream with the pumpkin roastis.
