Rosti
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
319
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams potatoes
- 300 grams carrots
- 2 Tbsps freshly chopped parsley
- 1 egg yolk
- 1 Tbsp Potato starch
- 60 grams chopped Hazelnuts
- salt
- freshly ground peppers
- clarified butter (for cooking)
Preparation steps
1.
Preheat the oven to 80°C (approximately 175°F). Rinse, peel, and coarsely grate the potatoes and carrots. Squeeze well, then mix with the parsley, egg yolks, potato starch, and nuts. Season with some salt and pepper.
2.
Heat the butter in a pan. Divide the mixture into 4 palm-sized rosti. Cook until golden brown over medium heat. Keep warm in the oven until all the rosti have been cooked. Transfer to a platter and serve.
