Vegetarian recipe – Rösti of carrots and baked sweet potatoes, tangy salad

For a having dinner light but very comforting, to enjoy at the table or in front of the TV to warm up in the middle of winter! A vegetarian recipe easy to make, everyone will love it!

Preparation time 10 minutes
Cooking time 35 minutes
  • 200 g Yam, grated
  • 300 g potato, grated
  • 300 g carrots, grated
  • 50 g flour
  • 80 g Mozzarella, grated

Vinaigrette

  • 30 ml olive oil
  • 1 case mustard

The salad

  • 1 fennel bulb, minced
  • 60 g green olives, pitted
  • 30 ml lemon juice

Prevents your screen from going to sleep

  • Preheat the oven to 180°C.

  • Put the sweet potato, the potato and the carrots in a salad bowl, salt, mix. Squeeze well to remove as much liquid as possible. Add the flour, mix again.

  • In a bowl, mix the olive oil, mustard, salt, pepper, mix then pour into the vegetables, mix well.

  • Heat an ovenproof skillet, spread the vegetables in it, brown,

  • Then bake for 30 to 35 minutes.

  • Meanwhile, prepare the salad, mixing the ingredients in a salad bowl.

  • Just before serving, add the mozzarella to the rösti, let it melt or quickly return to the oven and serve with the salad.

calories: 296 calories (15%)Carbohydrates: 36 g (12%)Proteins: 8 g (16%)Lipids: 14 g (22%)Saturated fat: 4 g (20%)Polyunsaturated fats: 1 gMonounsaturated fats: 8 gCholesterol: 16 mg (5%)Sodium: 515 mg (21%)Potassium: 1002 mg (29%)Fiber: 8 g (32%)Sugar : 9 g (10%)Vitamin A: 19900 UI (398%)Vitamin C : 30 mg (36%)Calcium: 189 mg (19%)Iron : 2 mg (11%)

The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.

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