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🍽️ Crispy Potato Rösti with Cream Cheese Dip and Crunchy Kohlrabi Carpaccio

410 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 500 g
• shallots 1 pc.
• eggs 1 pc.
• cornstarch 3 tbsp
• salt pinch
• pepper, black ground pinch
• olive oil 2 tbsp
• cream cheese, plain 200 g
• sour cream 75 g
• kohlrabi 1 pc.
• capers 50 g
• walnut kernels 30 g
• parsley, fresh 40 g
• lemons 1 pc.
• sugar pinch

Instructions

1. 1. Preheat the oven to 230 degrees Celsius with top and bottom heat.
2. 2. Wash the potatoes thoroughly and peel them.
3. 3. Grate the peeled potatoes coarsely into a large bowl.
4. 4. Peel the shallot and dice it finely.
5. 5. Add the diced shallot to the grated potatoes.
6. 6. Add one egg, the cornstarch, one teaspoon of salt, and two pinches of pepper.
7. 7. Mix all ingredients for the rösti mixture well together.
8. 8. Brush a baking sheet with half a tablespoon of olive oil.
9. 9. Place baking paper on the prepared tray.
10. 10. Divide the potato mixture into six equal portions on the tray using a spoon.
11. 11. Shape each portion into a rösti about one centimeter thick.
12. 12. Bake the rösti in the preheated oven for about 20 minutes until golden brown.
13. 13. Stir cream cheese and sour cream together in a small bowl.
14. 14. Season the dip with salt and pepper to taste.
15. 15. Peel the kohlrabi.
16. 16. Slice the kohlrabi into very thin slices using a kitchen mandoline.
17. 17. Arrange the kohlrabi slices on a large plate.
18. 18. Lightly salt the kohlrabi slices.
19. 19. Drain the capers and chop them finely.
20. 20. Chop the walnuts finely.
21. 21. Wash the parsley and shake it dry.
22. 22. Finely chop the parsley.
23. 23. Grate the zest of one lemon.
24. 24. Squeeze out two tablespoons of lemon juice.
25. 25. Mix the capers, walnuts, parsley, lemon zest, and lemon juice in a small bowl.
26. 26. Add two tablespoons of olive oil and one pinch each of sugar, salt, and pepper.
27. 27. Pat the kohlrabi slices dry with kitchen paper.
28. 28. Distribute the gremolata evenly over the kohlrabi.
29. 29. Take the finished potato rösti out of the oven.
30. 30. Plate the rösti.
31. 31. Serve the rösti together with the cream cheese dip and the kohlrabi carpaccio.

Nutrition per serving

• kcal: 410
• Protein: 11 g · Fett/Fat: 23 g · Carbs: 43 g