Potato and pumpkin rösti with herb quark (food combining, carbohydrate dish)

Name: Potato and pumpkin rösti with herb quark (food combining, carbohydrate dish)
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 Shallot; 150 g Hokkaido Pumpkin; 1 (125 g) Potato; 1 TEASPOON Potato starch; 1 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 1/2 TABLESPOONS Oil; 40 g Lamb's lettuce; 1/2 TABLESPOON White wine vinegar; 1 pinch Sugar; 40 g light herb quark

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 Shallot
150 g Hokkaido Pumpkin
1 (125 g) Potato
1 TEASPOON Potato starch
1 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 1/2 TABLESPOONS Oil
40 g Lamb's lettuce
1/2 TABLESPOON White wine vinegar
1 pinch Sugar
40 g light herb quark

Directions

1
Peel and finely dice the shallot. Peel pumpkin, remove seeds. Grate pumpkin coarsely. Peel, wash and coarsely grate the potatoes. Squeeze pumpkin and potato grater well and mix with half of the shallot, starch and egg yolk. Season with salt, pepper and nutmeg
2
Heat 1 tablespoon of oil in a large, coated frying pan. Form the potato-pumpkin mixture into approx. 6 Rösti (6-7 cm Ø), fry for approx. 6 minutes while turning
3
Clean the salad, wash it and let it drain in a sieve. Season vinegar with salt, pepper and sugar. Add 1/2 tablespoon of oil drop by drop. Stir in the remaining shallots cubes. Mix salad with vinaigrette and arrange with the rösti. Add the quark