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Ingredients
Radicchio-Salat
- 1 Schalotte halbiert
- 4 Stängel Petersilie abgezupft
- 30 g Weißweinessig
- 20 g Wasser
-
1
EL Agavendicksaft
or 1 EL Honig - ½ TL Salz
- 2 Prisen Pfeffer
- 50 g Rapskernöl
- 250 g Schmand
- 1 Zitrone Bio, 1 TL Schale fein abgerieben, 2 EL Saft ausgepresst
Kartoffel-Kürbis-Rösti und Fertigstellung
- 400 g Hokkaido-Kürbis ungeschält, entkernt, in Stücken (2 cm)
- 600 g Kartoffeln in Stücken
- 120 g Zwiebeln halbiert
- 2 Eier
- 1 TL Salz
- Speisestärke nach Bedarf
- Pflanzenöl zum Braten
- 250 g Radicchio zerpflückt
- 1 Kresse-Beet abgeschnitten
- Nutrition
- per 1 Portion
- Calories
- 603 kcal / 2524 kJ
- Protein
- 11 g
- Fat
- 41 g
- Carbohydrates
- 44 g
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