Crispy, fresh and wonderfully aromatic
Wine with food means here: Freshness meets down-to-earthness. These parsnip rösti with herb quark and apple chutney combine rustic flavors with subtle elegance. The sweet, earthy parsnip forms a delicious base, while the creamy quark with fresh herbs adds lightness. The homemade apple chutney brings fruity acidity and delicate melting into play – a flavorful bridge that goes perfectly with a fresh, aromatic Sauvignon Blanc. Wine and food combine here to create a fragrant, lively experience that is as suitable for everyday use as it is enjoyable. Ideal for a light lunch or as an elegant vegetarian main course with a regional character.
Ideal wine pairing: Sauvignon Blanc Touraine AOC (Loire, France)
A Sauvignon Blanc AOC Touraine from the Loire is the ideal choice for this aromatic, fresh dish. With notes of green bell pepper, citrus, elderflower and gooseberry, it underlines the herbal freshness of the curd and harmonizes perfectly with the sweet and sour apple chutney. The lively acidity provides clarity on the palate and highlights the delicate sweetness of the parsnips. Its light body and mineral freshness make it an ideal accompaniment to vegetarian dishes. The wine structures the dish, emphasizes its fruitiness and lends the combination a lively, balanced lightness.
Further wine recommendations for this dish
Grüner Veltliner Weinviertel DAC (Lower Austria, Austria)
This classic Veltliner brings a wonderful tension to the dish with its fine peppery flavor and lively acidity. The delicate apple and pear notes go wonderfully with the chutney, while the fresh character emphasizes the herbs in the curd. An ideal partner for light vegetable dishes.
Pinot Blanc d’Alsace AOC (Alsace, France)
A Pinot Blanc from Alsace impresses with its fine creaminess and aromas of white flowers, apple and almonds. Its mild acidity and elegant structure blend perfectly with rösti, herb quark and apple chutney. A harmonious, well-rounded combination.
Chenin Blanc Vouvray AOC (Loire, France)
With its juicy fruit, gentle honey notes and lively acidity, this Chenin Blanc from Vouvray brings depth and complexity. It complements the sweetness of the apple and gives the dish an elegant, slightly exotic accent. Ideal for lovers of fine white wines.
Albariño DO Rías Baixas (Galicia, Spain)
This Spanish white wine has a maritime freshness and delicate citrus notes. Its slightly salty minerality and fine texture harmonize perfectly with the creaminess of the herb curd and the fruitiness of the apple chutney. A wine with energy and elegance.
Vermentino di Sardegna DOC (Sardinia, Italy)
A Mediterranean white wine with aromas of grapefruit, broom and herbs that goes wonderfully with the earthy notes of parsnip. Its fresh acidity and fine spiciness blend seamlessly into the overall aromatic picture of this dish.
The recipe:
Parsnip rösti with herb quark & apple chutney
Cooking utensils
- 1 Pan
- 1 Pot
- 1 Grater
- 1 Cutting board & knife
- 1 Cooking spoon
Ingredients
For the rösti:
- 300 g Parsnips
- 1 small potato
- 1 Egg
- 2 Tbsp flour
- Salt Pepper, nutmeg
- Oil for frying
For the herb quark:
- 200 g Quark
- 2 Tbsp yogurt
- Fresh herbs Chives, parsley, dill
- Salt Pepper, lemon juice
For the apple chutney:
- 2 Apples
- 1 Small onion
- 1 Tbsp sugar
- 2 tablespoon apple cider vinegar
- 1 Pinch of cinnamon
- Salt
Preparation
Prepare the rösti:
- Coarsely grate the parsnips and potato and squeeze well.
- Mix with egg, flour and spices.
- Fry in hot oil until golden brown and keep warm.
Cook the chutney:
- Dice the onion and apple, caramelize in sugar.
- Deglaze with vinegar, season and simmer for 10 minutes.
Stir the herb quark:
- Mix the quark with the yogurt, herbs and lemon juice.
- Season to taste with salt and pepper.
Dressing:
- Serve the rösti with quark and chutney.
Recommended sides:
- Lamb’s lettuce with walnuts
- Baguette or spelt bread
- Marinated beet
