Mairübchen-Rösti with roast beef rolls and cress cream

Name: Mairübchen-Rösti with roast beef rolls and cress cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Schmand; 2-3 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 1 Bed of garden cress; 2 Courgette; 800 g Mairübchen; 2 TABLESPOONS Flour; 1 Egg yolk (size M); 7-10 Tbsp grated nutmeg; 3-4 Tbsp Oil; 3 Spring onions; 12 discs thin roast beef cold cuts

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Schmand
2-3 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
1 Bed of garden cress
2 Courgette
800 g Mairübchen
2 TABLESPOONS Flour
1 Egg yolk (size M)
7-10 Tbsp grated nutmeg
3-4 Tbsp Oil
3 Spring onions
12 discs thin roast beef cold cuts

Directions

1
Stir the sour cream and milk until smooth. Season to taste with salt, pepper and some lemon juice. Cut the cress from the bed. Stir 3/4 of the cress into the sauce
2
Wash and clean the zucchini. Clean and peel the fairy tails. Grate both roughly. Mix turnips, zucchini, flour and egg yolk, season with salt, pepper and nutmeg
3
Heat 1 tablespoon of oil in a coated frying pan. Add 3-4 tbsp. roasting mixture to the pan and fry for 3-5 minutes, turning over, until golden brown. Remove, keep warm and add the rest of the mixture and oil to make 12 Rösti.
4
Leek onions wash, clean and cut very diagonally into thin rings. Place the spring onions on a narrow side of the roast beef slices and roll up. Arrange the Rösti, rolls and sauce and sprinkle with the remaining cress.