Vegetable Rosti
Vegetable Rosti - Delicious and on the table in less than 30 minutes!
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.
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 58.3 μg | (97 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 3 ozs Sour cream
- 6 Tbsps sparkling mineral water
- 6 Cherry tomatoes
- salt
- peppers
- 1 Zucchini
- 2 large potatoes (each about 5 ounces)
- 1 Tbsp olive oil
- 1 bunch Chives
Kitchen utensils
Preparation steps
Mix sour cream and mineral water in a bowl until smooth.
Rinse and drain the tomatoes, cut into quarters, cut out stem ends and remove the seeds.
Finely chop tomato pulp and stir into the sour cream. Season with salt and pepper. Peel zucchini and potatoes.
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.
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.
Meanwhile, rinse chives, shake dry and cut into thin rings. Serve rosti with sour cream mixture and chives.
