Pumpkin hash browns with beet cream
Lena from „Mein leckeres Leben“ has prepared this delicious autumn recipe for you:
And this is how the Rösti succeed:
Ingredients for 4 people
Rösti
- 500 g Hokkaido pumpkin, peeled and coarsely grated
- 1 stick of spring onion
- 2 eggs
- 1 tablespoon almond paste
- 1 tablespoon tomato paste
- 100 g Parmesan cheese, freshly grated
- salt, ground pepper
- oil for frying
Beet cream
- 3 beet tubers
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon aceto balsamico
- 150 g crème fraiche or sour cream
- 2 tablespoons almond paste
- 1-2 tbsp. lemon juice, freshly squeezed
To serve
- A few mushrooms, if desired
- Some olive oil for frying
- A few almonds
- Nasturtium
- Salt, ground pepper
Preparation
- For the rösti, place the grated pumpkin (500 g) in a large bowl. Chop the spring onion into small pieces. Add to the pumpkin with all the other ingredients and mix well.
- For the beet cream, peel the tubers and cut into cubes. Put them on a baking tray. Mix with olive oil, honey, balsamic vinegar, salt and pepper. Roast in the oven at 180°C hot air for 30 minutes until the beet cubes are soft.
- Transfer to a blender. Blend with almond paste, crème fraiche, salt, pepper and lemon juice to a fine cream.
- Put some frying oil in a large pan, add the beetroot mixture by the tablespoonful and fry until crispy on both sides (a little 3-4 minutes per side). At the end (when the hash browns) add some almonds and sliced mushrooms to the pan and sauté for a few minutes. Season with salt and pepper.
- Spread the beet cream on plates and arrange the pumpkin hash browns on top. Serve with mushrooms, almonds and nasturtium.
#gmundnerkeramik
Heimat hat man im Herzen.
Und auf dem Mittagstisch.
Und auf dem Mittagstisch.
