Pumpkin and potato rösti with herb quark

Name: Pumpkin and potato rösti with herb quark
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 50 g Lamb's lettuce; 15 g pickled beetroot balls; 1 Onion; 1 TABLESPOON White wine vinegar; 1 knife tip medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 1 Stalk parsley; 2 stalks of chives; 50 g Edible quark (20 % fat in dry matter); 7-10 Tbsp Lemon juice; 150 g Potatoes; 150 g Hokkaido Pumpkin; 1 coated Tsp Cornstarch; 7-10 Tbsp grated nutmeg

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

Trick or treat! Oh, no, we decided on something light but hearty today. This way, even pumpkin leftovers can be processed beautifully.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

50 g Lamb's lettuce
15 g pickled beetroot balls
1 Onion
1 TABLESPOON White wine vinegar
1 knife tip medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
1 Stalk parsley
2 stalks of chives
50 g Edible quark (20 % fat in dry matter)
7-10 Tbsp Lemon juice
150 g Potatoes
150 g Hokkaido Pumpkin
1 coated Tsp Cornstarch
7-10 Tbsp grated nutmeg

Directions

1
Clean the salad, wash and drain well. Cut the beetroot into slices. Peel onion and cut into rings. Mix vinegar and mustard and season with salt, pepper and some sugar. Fold in 1 tablespoon of oil
2
Wash herbs, shake dry. Finely chop the parsley leaves. Cut chives into rings. Mix quark and herbs, season with salt, pepper and some lemon juice
3
Peel and wash the potatoes. Grate potatoes and pumpkin. Mix potatoes, pumpkin and starch, season with salt, pepper and nutmeg
4
Heat 1 tablespoon of oil in a large coated frying pan. Fry 4 small Rösti from the potato-pumpkin mixture for 5-7 minutes while turning. Mix salad, beetroot, onion rings and vinaigrette. Arrange the Rösti with quark and salad