Potato Vegetable Rösti with Asparagus and Shrimp

Ingredients

• 800 g waxy potatoes
• 150 g Carrots
• 150 g zucchini
• 2 Eggs (size M)
• 20 g spelt whole wheat flour (2 tbsp)
• Salt
• Pepper
• 1.5 tbsp rapeseed oil
• 400 g green asparagus (preferably thin spears)
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• 2 tsp Dijon mustard
• 250 g quark (20% fat in the tub)
• 0.5 lemon (juice and zest)
• 1 packet watercress
• 300 g North Sea shrimp meat (cooked)

Instructions

1. 1.

   Peel potatoes and carrots, clean zucchini and wash it. Grate all finely on a vegetable grater and mix well with eggs, flour, salt and pepper in a bowl.

2. 2.

   Bake 8–12 small rösti one after another. Heat 1 tsp rapeseed oil in a pan. Drop dough spoonfuls, flatten them and cook at medium heat for 3–4 minutes per side until golden brown. Remove from the pan, drain and keep warm. Use up remaining batter similarly.

3. 3.

   Meanwhile wash asparagus, cut off woody ends and peel the lower third of the spears. Slice asparagus into thin strips with an asparagus peeler. Whisk vinegar, olive oil, mustard, salt and pepper for a vinaigrette. Toss asparagus strips in the vinaigrette.

4. 4.

   Whisk quark with lemon zest, juice, salt and pepper. Cut watercress from the bed and fold it into the dip.

5. 5.

   Rinse shrimp in a sieve and pat dry. Arrange rösti and asparagus salad on plates and top with shrimp. Serve extra dip on the side.