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Vegetable Rosti

with Tomato Sauce

5
Average: 5 (1 vote)
(1 vote)
Vegetable Rosti

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

Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
180
calories
Calories
Nutritions
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(25 %)
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(13 %)
Saturated fatty acids0.9 g
Uric acid46 mg
Cholesterol0 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 2 servings
3 ounces
Quark (or sour cream)
6 tablespoons
sparkling Mineral water
6
1
Zucchini (about 150 grams)
2
large Potatoes (each about 150 grams)
1 tablespoon
1 bunch
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Product recommendation

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

Step 1/6
Vegetable Rosti preparation step 1

Mix quark and mineral water in a bowl until smooth.

Step 2/6
Vegetable Rosti preparation step 2

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

Step 3/6
Vegetable Rosti preparation step 3

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

Step 4/6
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.

Step 5/6
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.

Step 6/6
Vegetable Rosti preparation step 6

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

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