EatSmarter exclusive recipe

Vegetable Rostiwith Tomato Sauce

Vegetable Rosti - Vegetable Rosti - Delicious and on the table in less than 30 minutes!
Vegetable Rosti - Delicious and on the table in less than 30 minutes!

(1)

Calories:180 kcal
Difficulty:easy
Preparation:25 min
Ready in:25 min
Low-sugar
Vegetarian
High-protien
Gluten-free
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1 serving contains (Percentage of daily recommendation)
Calories180 kcal(9%)
Protein9 g(18%)
Fat5 g(6%)
Carbohydrates21 g(8%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe development: EAT SMARTER

Ingredients

For servings

3 ouncesQuark (or sour cream)
6 tablespoonssparkling Mineral water
6Cherry tomatoes
Salt
Pepper
1Zucchini (about 150 grams)
2large Potatoes (each about 150 grams)
1 tablespoonOlive oil
1 bunchChives
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Kitchen Utensils

1 Bowl, 1 Tablespoon, 1 Whisk, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Peeler, 1 Box grater, 1 Small bowl, 1 Non-stick pan, 1 Slotted spatula

Directions

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1 Mix quark and mineral water in a bowl until smooth.
2 Rinse and drain the tomatoes, cut into quarters, cut out stem ends and remove the seeds.
3 Finely chop tomato pulp and stir into the quark. Season with salt and pepper. Peel zucchini and potatoes.
4 Grate zucchini and potatoes on a box grater. Squeeze portions firmly, collecting liquid in a bowl. Let stand until the potato starch settles to the bottom, 1-2 minutes. Pour off liquid and mix starch with the grated vegetables.
5 Heat oil in a large non-stick pan. Season vegetables with salt and pepper. Use a tablespoon to scoop grated vegetables into pan, making 6 small rosti. Slghtly flatten in the pan with a spatula. Cook over medium heat until crispy, about 3 minutes on each side.
6 Meanwhile, rinse chives, shake dry and cut into thin rings. Serve rosti with quark mixture and chives.
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