← All recipes

🥗 Röstipizzen with Creamed Spinach and Carrot-Parsley Salad

558 kcal · 30 min · 4 servings

Röstipizzen with Creamed Spinach and Carrot-Parsley Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 230 °C (fan). Peel the potatoes and grate them coarsely into a bowl. Add eggs, cornstarch, salt and pepper and mix everything well.
  2. 2. Brush a baking sheet with 1 tbsp oil. Divide the potato mixture with a spoon into 4 equal portions on the sheet, shape them into about 2 cm thick roast potatoes and bake them in the oven for approx. 25 minutes until golden brown. Turn the roast potatoes after about 15 minutes.
  3. 3. In the meantime, wash, peel and finely grate the carrots. Wash the parsley, spin dry, remove coarse stems and chop finely. Add the parsley, 2 tbsp oil, vinegar, sugar, salt and pepper to the carrots and mix everything well.
  4. 4. Peel the garlic and slice it thinly. Heat 2 tbsp oil in a pot over medium heat and roast the garlic in it for about 1 minute. Deglaze with cream and let the cream sauce reduce for approx. 5 minutes until it becomes creamy.
  5. 5. In the meantime, wash and spin dry the spinach. Add the spinach to the cream and let it wilt for approx. 2 minutes. Season with salt and pepper.
  6. 6. Carefully remove the potato roast potatoes from the oven, distribute them on plates, arrange the creamed spinach on top and serve with the carrot-parsley salad. Enjoy your meal! Tip: A fried egg as a crown goes excellently with the roastipizzas.

Nutrition per serving