Carrot roast with lemon sauce

Name: Carrot roast with lemon sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Carrots; 200 g Potatoes; 1 egg (size M); 20 g Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Chives; 4 TABLESPOONS Oil; 1 (approx. 200 g) Courgette; 1 TABLESPOON Olive oil; 1 (approx. 250 g) curly tomatoes; 50 g Rocket; 1 Organic Lemon; 100 g Schmand; 100 ml Milk; 1 pinch Sugar

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Carrots
200 g Potatoes
1 egg (size M)
20 g Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives
4 TABLESPOONS Oil
1 (approx. 200 g) Courgette
1 TABLESPOON Olive oil
1 (approx. 250 g) curly tomatoes
50 g Rocket
1 Organic Lemon
100 g Schmand
100 ml Milk
1 pinch Sugar

Directions

1
Peel, wash and roughly grate the carrots and potatoes. Mix carrots, potatoes, egg and starch, season with salt and pepper. Wash the chives, shake dry, cut into small rolls and fold into the roasting mixture.
2
Heat the oil in portions in a coated pan. Shape the mixture into 4 roasts and fry on both sides for about 10 minutes.
3
Zucchini wash, clean, cut into thin slices and season with salt. Heat olive oil in a pan. Fry the zucchini briefly while turning. Wash and clean the tomatoes and cut them horizontally from the middle into 4 thick slices.
4
Clean, wash and shake dry the rocket. Wash lemon hot, rub dry, peel in zests. Halve the lemon, squeeze one half. Mix sour cream with lemon zests, juice and milk.
5
Season to taste with sugar, salt and pepper.
6
Cover each tomato slice with a roast, slices of zucchini and rocket. Drizzle lemon sauce over it. Add the rest of the sauce.