Schabziger vegetables in potato-carrot ring

Ingredients for 4 people

• 400 g floury potatoes
• 300 g carrots
• 1 egg yolk
• 1 clove garlic
• Salt
• Cayenne pepper
• grated nutmeg
• 1 egg white
• 1 pinch salt

Filling

• 100 g “Glarner Grüessli
• 50 g cream / cream quark
• 100 g natural yogurt
• 1 tablespoon lemon juice
• 100 g carrots peeled and finely diced (Brunoise)
• fresh herbs, finely chopped
• Salt

Here’s how

1. Peel potatoes, cut into cubes, peel and slice carrots, cook in steam until soft. Turn through the passevite / fleet lotte. Stir the egg yolk and the garlic into the puree. Seasoning. Beat egg whites with a pinch of salt until semi-stiff and fold in. The puree should be quite dry.
2. Fill potato-carrot puree into a piping bag with not too small star nozzle. Pipe 8 rings on the baking paper, then place a second ring on top.
3. Place the potato-carrot rings in the center of the oven preheated to 180 °C and bake for about 20 minutes.
4. Stir “Glarner Grüessli”, cream quark, yogurt and carrot cubes until smooth, season with herbs and salt.
5. Arrange baked rings on plates, fill with the “Glarner-Grüessli” mix.

Tip
Garnish plate with leaf lettuce.