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🍽️ Crispy Potato Rösti with Sweet and Sour Pears

320 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp raw cane sugar
• 1 tbsp white wine vinegar
• 150 ml pear juice
• 4 pears
• 650 g waxy potatoes
• salt
• pepper
• nutmeg
• 4 tbsp rapeseed oil
• 2 sprigs thyme
• 1 tsp frozen elderberries (or blueberries)

Instructions

1. 1. Place the sugar in a pot.
2. 2. Caramelize the sugar over low heat for three minutes.
3. 3. Deglaze the caramel with 50 ml of water, vinegar, and juice.
4. 4. Peel the pears.
5. 5. Cut the pears into wedges.
6. 6. Remove the cores from the pears.
7. 7. Add the pear wedges to the liquid.
8. 8. Cook the pears for five minutes.
9. 9. Remove the pot from the heat when the pears are still firm to the bite.
10. 10. Let the pear mixture cool down.
11. 11. Peel the potatoes.
12. 12. Wash the potatoes.
13. 13. Grate the potatoes finely using a vegetable grater.
14. 14. Squeeze the grated potatoes well to remove excess water.
15. 15. Place the potatoes in a bowl.
16. 16. Season the potato mixture with salt.
17. 17. Season the potato mixture with pepper.
18. 18. Add a pinch of freshly grated nutmeg.
19. 19. Heat two tablespoons of oil in a non-stick pan.
20. 20. Heat two tablespoons of oil in a second non-stick pan.
21. 21. Divide the potato mixture into four equal portions.
22. 22. Place two portions in the first pan.
23. 23. Place two portions in the second pan.
24. 24. Press the portions in each pan down slightly to form a flat, round shape.
25. 25. Fry the rösti for four to five minutes per side.
26. 26. Remove the rösti from the heat when they are golden brown and crispy.
27. 27. Divide the cooled pear compote among individual bowls.
28. 28. Wash the thyme.
29. 29. Shake the thyme dry.
30. 30. Strip the thyme leaves from the stems.
31. 31. Garnish the compote with the thyme leaves.
32. 32. Garnish the compote with elderberries.
33. 33. Serve the rösti alongside the pear compote.

Nutrition per serving

• kcal: 320
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 52 g