Rösti with Pear Compote
Rösti with pear compote - Swiss potato classic meets aromatic little fruit
Healthy, because
Even smarter
Nutritional values
Pears are sweet mineral miracles because the fruit has zinc, iodine, magnesium, phosphorus, and potassium to offer. The latter ensures a balanced water balance in the body.
Have no pears, but plenty of apples at home? Then simply prepare the compote from them instead! Use apple juice instead of pear juice to emphasize the taste of the apples.
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 839 mg | (21 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7.1 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 1 Tbsp Raw cane sugar
- 1 Tbsp White vinegar
- 5 ¼ ozs Pear juice
- 4 Pear
- 24 ozs waxy potatoes
- salt
- peppers
- Nutmeg
- 4 Tbsps Canola oil
- 2 sprigs thyme
- 1 tsp frozen Elderberry (or blueberries)
Kitchen utensils
Preparation steps
Caramelize sugar in a saucepan over low heat for 3 minutes. Then deglaze with 3 Tablespoons water, vinegar, and juice. Peel the pears, cut into wedges, remove the seeds, add to the broth and cook for 5 minutes until firm to the bite. Remove from heat and let cool.
Peel, wash and grate the potatoes with a vegetable grater. Then squeeze potato graters well, put them in a bowl, season with salt, pepper and 1 pinch of freshly grated nutmeg.
Heat 2 tablespoons oil in each of two coated frying pans. Divide rösti dough into 4 portions and place 2 portions in each pan, flatten slightly and press into shape. Fry rösti for 4-5 minutes per side until golden brown.
Divide the pear compote into bowls. Wash thyme, shake dry and pluck leaves from stems. Garnish compote with thyme leaves and elderberries. Serve the Rösti with the pear compote.
