Snacks & salads

Potato and vegetable rösti

Preparation time: approx. 30 minutes (plus frying time)

Per slice: approx. 130 kcal / 546 kJ

4 g P, 3 g F, 19 g CH

Makes 6–8

4 medium-sized potatoes

2 carrots

1 courgette

3 onions

50 g celeriac

salt

pepper

1 tsp thyme leaves

3 tbsp clarified butter

250 g yoghurt

4 tbsp crème fraîche

1 garlic clove

1 Peel the potatoes. Trim and peel the carrots. Wash, dry and trim the courgettes. Peel the onions and celeriac. Grate all the vegetables apart from 1 onion. Combine in a bowl, and season with salt and pepper.

2 Wash and pat dry the thyme leaves and add to the vegetables. Shape the mixture into 6–8 rösti. Heat the clarified butter in a pan and fry the rösti until golden and crispy.

3 Meanwhile, stir together the yoghurt and crème fraîche, and season with salt and pepper. Chop the reserved onion. Peel and chop the garlic, and combine these ingredients to make a sauce. Serve with the röstis.