Vegetable roasts

Name: Vegetable roasts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g floury potatoes; 3 Carrots; 800 g Broccoli; 1 TABLESPOON Flour (Type 1050); 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 TABLESPOONS Oil; 500 g low-fat yoghurt; 1 TABLESPOON Curry; 1 collar Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g floury potatoes
3 Carrots
800 g Broccoli
1 TABLESPOON Flour (Type 1050)
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 TABLESPOONS Oil
500 g low-fat yoghurt
1 TABLESPOON Curry
1 collar Parsley

Directions

1
Wash the potatoes and cook in boiling water for 20 minutes. Peel and wash the carrots. Coarsely grate 2 carrots, cut the rest into small cubes. Clean and wash broccoli, chop 200 g coarsely. Divide remaining broccoli into small florets. Drain potatoes, rinse, peel and mash with a potato masher.
2
Add flour, egg, grated carrot and chopped broccoli and knead. Season with salt, pepper and nutmeg. Form 8 thalers from the potato and vegetable mixture. Heat the oil in portions in a coated pan and fry the roasts for about 8 minutes. Turn from time to time. Keep the potato thalers warm. Cook the broccoli florets and carrot cubes in boiling salted water for about 5 minutes. Drain the vegetables and turn them briefly in the frying fat. Mix yoghurt and curry. Season to taste with salt and pepper. Wash and finely chop the parsley and stir into the yoghurt sauce.
3
Keep the potato thalers warm. Cook the broccoli florets and carrot cubes in boiling salted water for about 5 minutes. Drain the vegetables and turn them briefly in the frying fat. Mix yoghurt and curry. Season to taste with salt and pepper. Wash and finely chop the parsley and stir into the yoghurt sauce. Arrange 2 potato taler each with vegetables and sauce on plates. Garnish with parsley