Rösti Corners

Name: Rösti Corners
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 200 g Carrots; 2 (50 g each) stalks of celery; 1 Onion; 2-3 TABLESPOONS Butter or margarine; 100 g Buckwheat groats; 1/2 l clear vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (weight class 4); 400 g Skimmed milk yoghurt; 4 TABLESPOONS Lemon juice; 1 TEASPOON dried herbs of Provence; 7-10 Tbsp Lemon, parsley and thyme

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

200 g Carrots
2 (50 g each) stalks of celery
1 Onion
2-3 TABLESPOONS Butter or margarine
100 g Buckwheat groats
1/2 l clear vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (weight class 4)
400 g Skimmed milk yoghurt
4 TABLESPOONS Lemon juice
1 TEASPOON dried herbs of Provence
7-10 Tbsp Lemon, parsley and thyme

Directions

1
Peel, wash and finely dice the carrots. Clean, wash and chop the celery. Peel and chop onion. Heat a tablespoon of fat and fry the prepared vegetables in it. Add buckwheat.
2
Deglaze with broth. Leave to swell for 20 minutes over a low heat, stirring several times. Season to taste with salt and pepper. Leave to cool slightly. Knead the egg. Shape into twelve triangles with moistened hands. Fry in remaining hot fat for two minutes on each side. Mix yoghurt and lemon juice for the sauce. Season with salt, pepper and dried herbs.
3
Knead the egg. Shape into twelve triangles with moistened hands. Fry in remaining hot fat for two minutes on each side. Mix yoghurt and lemon juice for the sauce. Season with salt, pepper and dried herbs. Serve everything garnished with lemon, parsley and thyme