ZÜRI GSCHNÄTZLETS WITH RÖSTI

veal

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than veal.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be less expensive depending on the brand.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Non-alcoholic wine maintains flavor without alcohol.

Heat canola oil in a large frying pan.

Quickly sauté the veal and kidney by batches. Remove the meat to a bowl and set aside.

In the same pan, add the butter, onion, garlic, and mushrooms until they have softened.

Deglaze with the wine and reduce a little.

In a bowl, mix the vegetable stock and cream. Pour over the mushrooms and let it simmer for a few minutes until the sauce thickens.

Add cornstarch mixed with a little bit of water.

Season and if needed add more cornstarch.

Return the meat to the sauce pan, add the lemon zest and stir it through the sauce until warm.

Sprinkle with parsley before serving.

Peel the potatoes the day before, grate coarsely using a rösti grater, season with salt and pepper.

In a round non-stick baking pan covered with parchment paper, add the potatoes, press and shape, bake in the oven at 450F for 25 min in the lower position until a golden crust forms.

Flip the rösti, add a little bit of butter and bake for 25 more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens