Lena from "Mein leckeres Leben" has prepared this delicious autumn recipe for you:
And this is how to make rösti:
Ingredients for 4 people
Rösti
500 g Hokkaido pumpkin, peeled and coarsely grated
1 spring onion stalk
2 eggs
1 tbsp almond butter
1 tbsp tomato puree
100 g Parmesan cheese, freshly grated
Salt, pepper from the mill
oil for frying
Beetroot cream
3 beetroot tubers
2 tbsp olive oil
1 tbsp honey or maple syrup
1 tbsp balsamic vinegar
150 g crème fraiche or sour cream
2 tbsp almond paste
1-2 tbsp lemon juice, freshly squeezed
To serve:
A few mushrooms to taste
A little olive oil for frying
A few almonds
Nasturtium
Salt, pepper from the mill
Preparation
For the rösti, place the grated pumpkin (500 g) in a large bowl. Finely chop the spring onion. Add to the pumpkin with all the other ingredients and mix well.
For the beetroot cream, peel the tubers and cut into cubes. Place on a baking tray. Mix with olive oil, honey, balsamic vinegar, salt and pepper. Roast in the oven at 180°C for 30 minutes until the beetroot cubes are soft.
Place in a blender. Mix with the almond butter, crème fraiche, salt, pepper and lemon juice to a fine cream.
Pour some frying oil into a large pan, add the roast mixture by the tablespoon and fry on both sides until crispy (about 3-4 minutes per side). If desired, add a few almonds and sliced mushrooms to the pan at the end (when the hash browns) and sauté for a few minutes. Season with salt and pepper.
Spread the beetroot cream on plates and arrange the pumpkin rösti on top. Serve with mushrooms, almonds and nasturtium.