An eternal classic that really doesn't get old - refined with our carrots
Ingredients
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1 potato (approx. 200-250 g)
1 tbsp. canola oil
1 tbsp. vegan fresh cream or goat cream cheese
3 tbsp. "die ingwer karotten"
2 sprigs fresh dill
1 tsp. olive oil
salt
freshly ground pepper
This is how we proceed
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Wash potato thoroughly, peel as desired and grate finely. Soak the rasps in water and let them rest for 10 minutes. Then squeeze them really well with your hands. At best, perform this operation in a sieve.
Heat some oil in a pan and press the rasp flat into the pan. Fry the rösti on both sides for about 10 minutes until golden brown.
Spread the finished rösti with fresh cream, spread ginger carrots over it and garnish with dill, salt and olive oil.
This delicious recipe and the great pictures are from Epifood