Preparation time: approx. 30 minutes (plus frying time)
Per slice: approx. 130 kcal / 546 kJ
4 g P, 3 g F, 19 g CH
4 medium-sized potatoes
50 g celeriac
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.