Veggie shredded Zurich style with carrot-nut rösti

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Chop the walnuts finely. Wash parsley, shake dry and cut the leaves into strips. Peel and coarsely grate the potatoes. Season the mixture with salt, pepper and nutmeg. Add half of the parsley and walnuts

2. 2

   Heat 2 tablespoons of oil in a coated pan (approx. 24 cm Ø). Add the potatoes to the pan and fry for 4-5 minutes while stirring, then push the potatoes together to form a Rösti and fry over medium heat for approx. 8 minutes

3. 3

   Cut the tofu into pens or strips. Clean and trim the mushrooms and cut them into halves or quarters depending on size. Wash and clean the chanterelles thoroughly. Peel, clean and slice carrots diagonally

4. 4

   Heat 1 tablespoon of oil in a frying pan. Sauté the tofu in it for about 3 minutes, remove. When the rösti crust turns brown, turn the rösti over. Turn the Rösti onto a large plate and slide them back into the pan with the unbrowned side facing down. Also fry the other side for about 8 minutes until golden brown

5. 5

   Remove the tofu from the pan. Heat 1 tbsp. oil in the pan. Fry the carrots and mushrooms for approx. 5 minutes, then dust with flour and mix well. Deglaze with white wine and cream, simmer for about 5 minutes. Season to taste with salt and pepper

6. 6

   Wash and clean spring onions and cut into rings. Add the tofu and spring onions to the vegetables about 1 minute before the end of the cooking time. Season to taste again. Slide the Rösti onto a plate and cut into corners. Arrange the shredded and roasted pieces on plates and garnish with parsley

Nutrition Facts

KCAL
640 kcal

CARBS
32 g

FATS
43 g

PROTEINS
25 g