Vegetable Rösti with Yogurt Sauce

Ingredients

• 1 Carrot
• 2 Spring Onions
• 1 kg mostly waxy potatoes
• 1 egg
• 1 tbsp potato starch (depending on carrot variety)
• Salt
• white pepper
• freshly grated nutmeg
• 6 tbsp vegetable oil
• 200 g Low-fat quark
• 200 g yogurt
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel and grate the carrot finely. Wash, trim, and slice the spring onions into thin rings. Peel, wash, and coarsely grate the potatoes. Wrap in a damp kitchen towel and squeeze out excess moisture. Let the potato juice sit for a moment, then drain so that the settled starch remains at the bottom of the bowl. Combine grated potatoes with carrot, spring onions, egg, settled starch, and potato starch. Season with salt, pepper, and nutmeg.

2. 2.

   Form small heaps of the mixture and place them in a pan with hot oil. Flatten slightly and fry 1–2 minutes until golden brown. Flip and cook another 1–2 minutes until fully browned. Fry all rösti portions this way. Drain on paper towels and keep warm at 80 °C in the oven if desired until all are ready.

3. 3.

   Whisk together quark, yogurt, lemon juice, and salt for the dip. Taste and adjust seasoning before serving with the rösti.