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Rootfruit Plates with Fataost

Rootfruit Plates with Fataost

Cooking Time30 m
Ingredients17
DifficultyMedium
0
0
Melvin MattssonMelvin Mattsson
Vego platelets with root fruits and feta cheese fit nicely when you want to cook something simple and saturating. Here, the soft root fruits get to face the salty fetaost, and on the plate there will be extra good with raw lingon and shredded red cabbage alongside. A classic feeling, fixed in vegetarian vintage.

Ingredients

4 servings
  • Step: 1
    300 g potatoes
  • Step: 2
    150 g carrot
  • Step: 3
    100 g cabbage root
  • Step: 4
    100 g palestine
  • Step: 5
    100 g rootseller
  • Step: 6
    3/4 dl folded in
  • Step: 7
    25 g butter
  • Step: 8
    1/2 tsk salt
  • Step: 9
    white pepper
  • Step: 10
    3 pc eggs
  • Step: 11
    2 dl fine raw flour or wheat flour
  • Step: 12
    150 g fataost
  • Step: 13
    2 msk hacked parsley
  • Step: 14
    200 g red
  • Step: 15
    1 msk vinegar
  • Step: 16
    2 msk olive oil
  • Step: 17
    1 1/2 dl raw lingon (want to make your own see link in text)

Instructions

  • Step: 1
    Rootfruit Stamp: Scale and cut potatoes and root fruit into smaller pieces. Cook soft in light salted water. Pour off the water. Swipe quickly together into a mouse along with cream and butter. Spice with salt and pepper. Let cool a little.
  • Step: 2
    Plates: Mix root fruitstomp, eggs, flour, crumbled fata cheese, parsley. Taste with salt and pepper.
  • Step: 3
    Salad: Ditch the cabbage thin. Mix the cabbage with oil, vinegar. Spice with salt and pepper.
  • Step: 4
    Plates: Heat a pan with butter, click down the batter and steal the plains until they are golden on both sides.
  • Step: 5
    For serving: Top the platelets with Touched Lingo and Cabbage Salad.

Näring

Calories595kcal
Carbohydrates63g
Fat29g
Protein17g
Serving Size4serving

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