Low-Carb Rösti

Ingredients

• 450 g rutabaga (1 piece)
• 4 sprigs thyme
• 1 Shallot
• 1 egg
• 20 g almond flour (2 tbsp)
• 2 tbsp olive oil
• 200 g low‑fat quark
• 4 tbsp sparkling mineral water
• 0.5 lemon
• Salt
• Pepper
• 50 g pears (0.5 pears)
• 50 g arugula (0.5 bunch)

Instructions

1. 1.

   Clean, peel and grate the rutabaga on a coarse grater.

2. 2.

   Wash thyme, pat dry, remove leaves. Peel shallot and finely dice it. Mix grated rutabaga, shallot, thyme with egg and almond flour.

3. 3.

   Heat 1 tbsp oil in a non‑stick pan. Using a small ladle form about 3–4 Rösti from the mixture, place them in the pan and smooth the tops.

4. 4.

   Cook each side for about 2 minutes over medium heat; if needed keep warm on a parchment‑lined tray in a preheated oven at 100 °C (fan: 80 °C, gas: level 1). Cook the second batch similarly.

5. 5.

   Meanwhile whisk quark with mineral water until smooth. Squeeze half a lemon and stir 1 tsp juice into the quark; season with salt and pepper.

6. 6.

   Wash pears, dry, grate and core them. Finely dice the pear and fold it into the quark mixture. Wash arugula, pat dry and finely chop. Spread Rösti on plates, top with pear‑quark sauce and sprinkle arugula before serving.