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🍽️ Pastinaken-Kartoffelrösti with Romaine Salad in Apple-Bacon Dressing and Chive Dip

460 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 800 g
• parsnips 4 pcs.
• eggs 2 pcs.
• cornstarch 2 tbsp
• salt 1 tbsp
• pepper, black ground 1 tsp
• oil 3 tbsp
• bacon 100 g
• mini romaine 2 pcs.
• apples, red 2 pcs.
• vinegar 1 tbsp
• sugar pinch
• chives, fresh 20 g
• sour cream 150 g
• mustard 1 tbsp

Instructions

1. 1. Preheat the oven to 230 degrees Celsius with fan.
2. 2. Wash the potatoes and parsnips thoroughly.
3. 3. Peel the potatoes and parsnips.
4. 4. Coarsely grate the peeled potatoes and parsnips into a large bowl.
5. 5. Add the eggs, cornstarch, salt, and pepper to the roast mixture.
6. 6. Mix all ingredients well together.
7. 7. Grease a baking sheet with one tablespoon of oil.
8. 8. Take portions from the roast mixture with a spoon.
9. 9. Shape 10 to 12 equal-sized round roasts with a height of about 1.5 centimeters.
10. 10. Place the roasts on the prepared baking sheet.
11. 11. Bake the roasts in the oven for about 15 to 17 minutes until golden brown.
12. 12. Turn the roasts once after about 10 minutes.
13. 13. Cut the bacon into strips about 0.5 centimeters wide.
14. 14. Heat a frying pan over medium heat.
15. 15. Fry the bacon without additional fat for about 10 minutes until crispy.
16. 16. Let the fried bacon drain on kitchen paper.
17. 17. Halve the romaine lettuce lengthwise.
18. 18. Cut the romaine into fine strips about 0.3 centimeters thick.
19. 19. Wash the cut lettuce strips.
20. 20. Spin the lettuce dry.
21. 21. Wash the apples thoroughly.
22. 22. Peel the apples.
23. 23. Quarter the apples.
24. 24. Remove the cores from the apple quarters.
25. 25. Coarsely grate the cored apples into a bowl.
26. 26. Add the drained bacon, two tablespoons of oil, vinegar, sugar, and pepper to the apple mixture.
27. 27. Gently fold in the dry lettuce strips.
28. 28. Mix everything gently until the lettuce is evenly coated.
29. 29. Wash the chives.
30. 30. Shake the chives dry.
31. 31. Cut the chives into fine rings.
32. 32. Add sour cream, mustard, and the chive rings to a bowl.
33. 33. Mix the ingredients to form a dip.
34. 34. Season the dip with salt and pepper to taste.
35. 35. Take the finished roasts out of the oven.
36. 36. Distribute the roasts onto plates.
37. 37. Serve the roasts with the romaine salad and the chive dip.

Nutrition per serving

• kcal: 460
• Protein: 15 g · Fett/Fat: 24 g · Carbs: 50 g