Turnip Rösti

Ingredients

• 500 g turnip (1 piece)
• 4 sprigs thyme
• 1 Shallot
• 1 egg
• a pinch of spelt whole‑grain flour (as needed for working)
• 2 tbsp olive oil
• 200 g low‑fat quark
• 2 tbsp milk (1.5% fat)
• 0.5 lemon
• Salt
• Pepper
• 1 pinch raw cane sugar
• 125 g small pears (1 small pear)
• 50 g arugula (0.5 bunch)

Instructions

1. 1.

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

2. 2.

   Wash thyme, shake dry and pluck leaves. Peel shallot and dice finely. Mix grated turnip, shallot, thyme and egg; add 1–2 tbsp flour if needed.

3. 3.

   Heat 1 tbsp oil in a non‑stick pan. Spoon about 3–4 small rösti onto the pan with a ladle and smooth them out.

4. 4.

   Brown each side for about 2 minutes until golden brown. Keep on a parchment‑lined tray in a preheated oven at 100 °C (fan: 80 °C, gas: level 1) to stay warm. Repeat with the second batch of rösti.

5. 5.

   Meanwhile whisk quark and milk together until smooth.

6. 6.

   Squeeze half a lemon; stir 1 tsp juice into the quark, season with salt, pepper and a pinch of sugar.

7. 7.

   Wash pear, dry, grate, quarter and core it. Dice finely and fold into the quark mixture.

8. 8.

   Wash arugula, shake dry, trim thick stems, roughly chop leaves. Arrange turnip rösti on plates, top with pear‑quark sauce and sprinkle arugula before serving.