Pumpkin Rösti with Herb Quark

Ingredients

• 500 g mostly waxy potatoes
• 500 g pumpkin flesh (e.g., Hokkaido)
• 2 Eggs
• 20 g spelt whole‑grain flour (2 tbsp)
• Salt
• Pepper
• nutmeg
• 2 tbsp olive oil
• 10 g herbs (1 handful; e.g., parsley, chives)
• 0.5 organic lime
• 350 g quark (20% fat in liquid form)
• 3 tbsp sparkling mineral water

Instructions

1. 1.

   Peel the potatoes. Roughly grate the potatoes and pumpkin. In a bowl combine them with eggs and flour. Season with salt, pepper, and a pinch of freshly grated nutmeg.

2. 2.

   Heat 1 tsp oil in a small pan. Pour one quarter of the mixture into the pan, press it flat, and shape it into a round rösti. Fry each side for 5 minutes over medium heat until golden brown; repeat to make four rösti total. Drain on kitchen paper and keep warm in a preheated oven at 80 °C (fan 60 °C; gas: level 1).

3. 3.

   Meanwhile wash, dry, and finely chop the herbs. Strip the lime half hot, pat dry, grate the zest, and squeeze out the juice. Mix quark with lime zest, juice, herbs, and sparkling water. Season with salt and pepper. Serve the quark alongside the pumpkin rösti.