Rosti with Vegetable Tartare
(0 votes)
(0 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
632
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 632 cal. | (30 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 43.8 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the vegetable tartare
- 2 carrots
- 2 stalks Celery
- 4 Radish
- ½ bunch scallions
- 2 Tomatoes
- salt
- freshly ground peppers
- 3 Tbsps small Caper
- 2 chopped Cornichons
- 1 hard-boiled, chopped egg
- 200 grams Mayonnaise
- 1 Tbsp lemon juice
- For the rosti
- 600 grams potatoes
- salt
- freshly ground peppers
- Nutmeg
- vegetable oil (for frying)
- For garnish
- mixed Fresh herbs
Preparation steps
1.
For the vegetable tartare, rinse the vegetables, peel if necessary and cut into very small cubes. Season with salt and pepper, stir in the capers, gherkins, egg, mayonnaise and lemon juice.
2.
For the rosti, peel the potatoes, rinse and grate coarsely and season with salt, pepper and nutmeg.
3.
Heat about 2 tablespoons of oil in a large pan and cook spoonfuls of the potato mixture in portions. Flatten slightly to about 7-8 cm (approximately 3 inches) in diameter. Fry until golden brown on both sides, drain on paper towels and keep warm in the oven at 80°C (approximately 175°F).
4.
To serve, place a rosti on a plate, top with some vegetable tatar and another rosti, then repeat. Sprinkle with herbs and serve.
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