EatSmarter exclusive recipe

Vegetable Rosti

with Tomato Sauce
4.285715
Average: 4.3 (21 votes)
(21 votes)
Vegetable Rosti

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

share Share
print
bookmark_border Copy URL
Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
180
calories
Calories

Healthy, because

Even smarter

Nutritional values

Potatoes contain immune-strengthening vitamin C, and provide protein and fiber. Despite the few calories, the golden-yellow Rösti will keep you full for a long time.

You can replace the zucchini with grated carrots or pumpkin if you would prefer them.

1 serving contains
(Percentage of daily recommendation)
Calorie180 kcal(9 %)
Protein9 g(9 %)
Fat5 g(4 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.3 mg(21 %)
Folate38 μg(13 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C37 mg(39 %)
Potassium658 mg(16 %)
Calcium80 mg(8 %)
Magnesium47 mg(16 %)
Iron2.1 mg(14 %)
Iodine8 μg(4 %)
Zinc0.9 mg(11 %)
Saturated fatty acids0.9 g
Uric acid46 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
2
Ingredients
3 ounces
6 tablespoons
sparkling Mineral water
6
1
2
large Potatoes (each about 5 ounces)
1 tablespoon
1 bunch
Preparation

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

Preparation steps

1.
Vegetable Rosti preparation step 1

Mix sour cream and mineral water in a bowl until smooth.

2.
Vegetable Rosti preparation step 2

Rinse and drain the tomatoes, cut into quarters, cut out stem ends and remove the seeds.

3.
Vegetable Rosti preparation step 3

Finely chop tomato pulp and stir into the sour cream. Season with salt and pepper. Peel zucchini and potatoes.

4.
Vegetable Rosti preparation step 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.
Vegetable Rosti preparation step 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.
Vegetable Rosti preparation step 6

Meanwhile, rinse chives, shake dry and cut into thin rings. Serve rosti with sour cream mixture and chives.