Potato and vegetable rösti with a yoghurt dip

Preparation time: cca. 30 minutes (plus frying time)
Per portion cca. 130 kcal / 546 kJ
4 g P, 3 g F, 19 g CH

INGREDIENTS (Serves 6-8)

  • 4 medium-sized potatoes
  • 2 carrots
  • 1 zucchini
  • 3 onions
  • 50 g celeriac
  • salt
  • pepper
  • 1 tsp thyme leaves
  • 3 tbsp clarified butter
  • 250 g yoghurt
  • 4 tbsp crème fraîche
  • 1 garlic clove


  1. Peel the potatoes. Trim the carrots and peel. Wash, dry and trim the zucchini. Peel the onions and celeriac. Grate all the vegetables except 1 onion. Mix in a bowl, add salt and pepper to taste.
  2. Wash and pat dry the thyme leaves and combine with the vegetables. Shape the mix into 6–8 rösti. In a pan, heat the clarified butter and fry the rösti until golden and crispy.
  3. In the meantime, mix together the yoghurt and crème fraîche, and add salt and pepper to taste. Chop the saved onion. Peel and chop the garlic, and mix these ingredients to prepare a sauce. Serve with the fried röstis.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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