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What would autumn be without pumpkin dishes? Every year we look forward to the versatile vegetables and try out a lot – as an ingredient for soup, casserole, risotto, bread or chutney.
Recently, my husband, a native of the German federal state ‘Saarland’, served this delicious potato and pumpkin rösti. And because it tasted so incredibly good, I really want to share the vegan and seasonal recipe with you.
Inspired by the Saarland Schales, a potato pancake, my husband changed the traditional specialty a bit though. That’s why, dear Saarlander, the Schales is “not like at home”.
Ingredients for 4 persons)
For the rösti (Schales)
- 500 g of potatoes, mainly solid
- 500 g of pumpkin, e.g. Hokkaido or Butternut
- 1 leek or 1 bunch of spring onion
- 2 teaspoons of egg substitute (= 10 g), e.g. Sweet lupine flour
- salt and pepper
- 1 knife tip of Nutmeg
- Neutral oil for frying, e.g. Sunflower oil
For the dip
- 500g of soy quark
- 1 bunch fresh herbs (such as dill, parsley, basil)
- Salt and pepper
- Juice of a lemon
For the wild herb salad with apple mustard dressing
- 120g wild herb salad
- 8 tablespoons of linseed oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons of apple juice
- 1 teaspoon mustard
- Salt and pepper
- Wash potato and pumpkin, peel and finely grate. Then salt and let it simmer briefly.
- Wash leek or spring onions and cut into thin slices or rings.
- Heat medium sized pan. Heat 1 tablespoon of neutral oil and fry the leek or leek onion for 2 to 3 minutes.
- Squeeze the potato and pumpkin mixture well and tip the water. Add the fried leek or spring onion with the egg substitute and season with salt, pepper and nutmeg.
- Heat oven-suitable pan or roasting pan. Heat 2-3 tablespoons of oil in it. Put the potato and pumpkin dough into the pan and distribute evenly (ideally in a round, cake-like shape). Roast for about 10 minutes until the bottom is crispy. Then turn the rösti with the help of a plate and fry on the other side until crispy for 10 minutes.
- In the meantime, preheat the oven to 180 degrees. Put the pan or roasting pan in the oven and let the rösti cook for about 30 minutes.
- For the dip, chop herbs of your choice and mix them with the soy quark. Season with salt, pepper and lemon juice.
- Wash the wild herb salad and clean if necessary. Mix ingredients for the dressing. Pour over the salad and leave for five minutes.
- Remove the potatoes, pumpkin and rösti from the oven at the end of the cooking time and arrange on a serving plate. Add the dip and wild herbs salad.
A cool beer will go very well with that dish. 🙂
Have fun cooking and “Gudde Appetit”.
Photos: Mary Schmidt