Health food


Potato and Leek Rosti




• 800g white potatoes
• 300g leek
• 1 tin of Bonduelle peas (400g)
• 1 sprig parsley
• 2 carrots
• 1 sprig coriander
• 3 tbsp olive oil
• 50g butter
• 1 lemon
• 1 tsp fennel seeds
• 1 jar Pur Natur joghurt


Clean the potatoes, halve and boil in salted water for three minutes • Drain and leave to cool • Peel and roughly grate • Chop the white part of the leek and sauté in butter, seasoning with salt and pepper • Add the potato and, mixing well, add the chopped parsley and divide into four portions • Drizzle some olive oil into a non-stick pan and cook each of the potato portions, moulding and turning with a spatula • Drain the peas and peel the carrots, finely slicing • Season with coriander leaves, olive oil, lemon juice, salt and pepper • Plate up the potato rösti, a little of the pea salad and spoonful of natural yoghurt

Potato and Leek Rosti

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