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Potato roses
Preparation time: approx. 25 min. | For a muffin pan with 12 cups of about 7 cm Ø each
Baking time: approx. 45 Min. | Yield 12 portions | Side dish for 4 people
6
waxy potatoes (approx.180 g each)
1
sprig of rosemary
150 ml olive oil
1 tsp
salt
a little pepper
1. Preheat oven to 200 degrees.
2. Cut an unpeeled potato into strips using
the Veggie Sheet Slicer. Join and slightly
overlap the vegetable strips until they
reach approximately 40 cm in length. Roll
the potato ribbon loosely, halve crosswise
and place it on the pan with the cut
surface facing down. Shape the remaining
potatoes the same way.
3. Finely chop the rosemary, combine with
oil, salt and pepper, drizzle over the potato
roses.
4. Bake for about 45 Min. in the middle of
the oven.
Portion: 497 kcal, F 38 g, Ch 33 g, P 4 g
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Alternatives:
• Cheesy potato roses: cut 200 g of semi-
hard cheese (e.g. gruyere) into strips using
a potato peeler. Place them in the potato
ribbon, roll loosely, halve, place in the cups
of the muffin pan. Bake as above.
• Salami potato roses: put 6 slices of salami
in the potato ribbon, roll loosely, halve,
place in the cups of the muffin pan. Bake
as above.
Tips:
• Use blue St. Galler potatoes instead of waxy
potatoes.
• Serve the potato roses with a green salad as
a main course for 4 people or as a side dish
with grilled meat for 6 people.
Red beets carpaccio
Preparation time: approx. 30 Min. | Appetizer for 4 people
4
red beets (approx. 180 g each)
50 g
pine nuts
50 g
walnuts or hazelnuts
1
organic lemon
4 tbsp
olive oil
½ tsp
salt
a little pepper
30 g
micro greens or shoots
Portion: 347 kcal, F 27 g, Ch 16 g, P 8 g
1. Peel the red beets and cut into strips using
the Veggie Sheet Slicer. Place the red beet
strips loosely on a plate.
2. Roast the nuts in a frying pan without fat,
remove from pan and chop roughly. Grate
the peel of the lemon, squeeze juice out,
combine with oil and pepper, drizzle over
the red beet carpaccio, sprinkle the nuts
on top.
Alternatives:
• Celery carpaccio: use peeled celery instead
of beets.
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