Go Back
–+ servings
Wein zum Essen – Pastinakenrösti mit Kräuterquark und Apfelchutney auf rustikalem Holztisch mit Sauvignon Blanc Glas

Parsnip rösti with herb quark & apple chutney

Crispy parsnip rösti, creamy herb quark and fruity apple chutney - a vegetarian dish full of contrasts. Earthy sweetness meets aromatic freshness and subtle acidity. Ideal as a light main course or a sophisticated side dish. A Sauvignon Blanc AOC Touraine from the Loire is the perfect accompaniment, enhancing the aromas and adding freshness.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main course, Vegetarian
Cuisine European, French
Servings 2 Servings
Calories 540 kcal

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

Nutritional values per portion

Calories: 540kcalCarbohydrates: 52gProtein: 19gFat: 25g
Keyword Herb quark, Parsnips, Rösti, Sauvignon Blanc, Wine with food
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat