Rutabaga Rösti
Rutabaga Rösti - Crispy makeover for a traditional rutabaga
Healthy, because
Even smarter
Nutritional values
The golden-yellow beetroot rösti really have it all, despite their extremely low calorie content: in view of their high vitamin and mineral content, they are ideally suited to replenish our vital substance stores. And on top of that there is plenty of satiating fibre.
In order to preserve the sweet taste and nutrients, you should not store rutabagas in the vegetable compartment of the refrigerator for longer than about ten days. Although rutabagas can be stored for much longer, older ones taste slightly "musty" and are to blame for the disreputable reputation of this vegetable.
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 617 mg | (15 %) | ||
| Calcium | 306 mg | (31 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 120 mg |
Ingredients
Kitchen utensils
Preparation steps
Rinse and peel rutabaga. Coarsly grate on a box grater.
Rinse thyme, shake dry and pluck the leaves. Peel the shallots and finely chop. Mix rutabaga, shallot and thyme with the egg. Add 1-2 tablespoons of flour into the mixture and stir to combine.
Heat 1 tablespoon oil in a non-stick pan. Form 3-4 rosti and place in the pan. Flatten slightly with a spatula.
Fry the rösti for about 2 minutes on each side, until golden brown. Place on a parchment-lined baking sheet and keep warm in preheated oven at 100°C (fan 80°C, gas: mark 1) (approximately 212°F) while cooking remaining rösti.
Mix quark and milk until smooth.
Juice half a lemon. Stir 1 teaspoon juice into quark mixture and season with salt, pepper and a pinch of sugar.
Rinse pear and wipe dry. Cut into quarters and remove core. Finely chop pears and stir into the quark mixture.
Rinse arugula and shake dry. Remove thick stems and coarsely chop the leaves. Place rösti on a plate and place a dollop of quark mixture on each. Sprinkle with chopped arugula and serve.
