Name: Pumpkin Rösti with Air-Dried Ham - A.Herrmann
Total time: 45 min

Remove the peel from the potatoes, grate coarsely on a grater and squeeze well. Remove the peel from the pumpkin and also grate coarsely. Mix both together well, seasoning with salt, pepper and enough nutmeg, and stir in the potato starch.

Carefully heat some clarified butter in a coated frying pan. Add the pumpkin roast mixture to the frying pan and spread evenly with a spoon, pressing until smooth.

Roast over medium heat for two to three min. Occasionally shake the frying pan so that the pumpkin rösti comes off the bottom of the pan. If necessary, add a small amount of clarified butter to the edges of the pan to brown the underside of the Rösti. This slow frying cooks the Rösti and at the same time gives it a mild browning without darkening. Carefully turn it over to the other side with the help of a palette and roast the other side for two to three minutes over medium heat.

In the meantime, season the sour cream with salt and black pepper. Cut the cress from the bed, rinse, shake dry and fold in.

Briefly drain the pumpkin rösti on kitchen roll, cut into pieces, arrange on plates, arrange the air-dried ham slightly wavy on top and pour the cress cream around it.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

Pumpkin Rösti with Air-Dried Ham – A.Herrmann

Ingredients:

Cress cream:

Furthermore:

Instructions:

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