Carrot-parsley roastis with chilli-cheese sauce
easy
40 mins
40 mins
Ingredients
- 1 red chilli pepper
- 20 g Butter
- 20 g Flour
- 250 ml Vegetable broth
- 250 ml Milk
- 100 g grated cheddar cheese
- 2 TEASPOONS sweet paprika + something to dust
- 1-2 TABLESPOONS Lemon juice
- 6 (approx. 600 g) Primal or purple carrots + 2 large carrots
- 2 (approx. 300 g) Potatoes
- 2-3 (approx. 400 g) Parsley roots
- 5 Stem(s) Basil
- 2 Eggs (size M)
- 6 TABLESPOONS Cornstarch
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 5 TABLESPOONS Oil
Directions
- 1
Wash the chilli pepper, dab dry, clean and cut lengthwise
- 2
Melt butter in a pot. Sauté the chillies for 2-3 minutes. Dust with flour and sauté. Deglaze with stock and milk, simmer for about 5 minutes. Grate cheese, stir into the sauce, season with paprika and lemon juice. Take out the chilli pepper
- 3
Peel and wash the carrots and, except for the 2 large ones, grate them roughly in a bowl. Peel, wash and roughly grate the potatoes and parsley roots and mix with the grated carrots. Wash basil, shake dry, except for some garnish, pluck off leaves and cut finely
- 4
Mix basil, eggs and starch well with grated vegetables, season with salt, pepper and nutmeg. Heat 3 tablespoons of oil in portions in a non-stick frying pan, form the mixture into rösti one after the other with your hands and fry them in the pan in portions on each side over medium heat for 6-7 minutes. Keep the finished Rösti warm
- 5
Turn the remaining carrots on a vegetable spiral to spaghetti, mix carefully in a bowl with 2 tablespoons of oil. Warm the sauce again. Arrange the rösti, carrot spirals and some sauce on plates, dust each with a little paprika and garnish with basil. Add the rest of the chilli-cheese sauce
Nutrition Facts
550 kcal
48 g
31 g
18 g
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