With this colourful vegetarian dish, success is assured. Crispy rosti served with creamy burrata and a bitter pink cabbage salad. attempt additionally this croque monsieur and croque madame recipe too.
Substances
Predominant course For four folks
400 g of pink cabbage
2 bitter apples
three tablespoons of sunflower oil
2 tablespoons of apple cider vinegar
salt
pepper
1 kg of cooking resistant potatoes
30 g of flour
1 egg
three tablespoons of butter for roasting
2 burrata of 125 g every
40 g of salad, for instance, watercress
Freind’s kitchen recipes, Sponge cake with cherry.
Tips on how to proceed
Preparation:
ca. 40 minutes
Relaxation:
ca. 30 minutes
Complete-time:
1 h 10 min
Finely slice the pink cabbage with a mandolin. Reduce the apples into sticks. Combine each with the oil and vinegar and season with salt and pepper. Go away to macerate for approx. 30 minutes.
In the meantime, peel the potatoes and grate them on the rösti grater.
Combine the potatoes with the flour and egg. Season the mass with salt and pepper. Preheat the oven to 80 ° C.
Warmth some butter in a non-stick pan. With approx. 2 tablespoons of potatoes made together with your palms into medallions the dimensions of the palm of your hand. Brown on either side in a bit of butter to roast for approx. 5 minutes and maintain the heat within the oven. Halve the burrata. Serve the medallions with the pink cabbage and the burrata. Sprinkle with watercress. Chances are you’ll have the interest to learn chestnut cookies recipe/ Cabis salad.
