Kornspitz with vegetable-chips
"fresh harvest"
INGREDIENTS (PER KORNSPITZ)
| 50 g | cream cheese |
| 10 g | carrots |
| 10 g | beetroot |
| 10 g | radish |
| 10 g | pumpkin |
| 2 g | parsley |
| 2 g | chives |
| 10 ml | clarified butter |
| Optional: Chili (for “fiery” gourmets) |
NUTRITIONAL VALUES (PER KORNSPITZ)
| 319,9/1.339 | Energy kcal/kj |
| app. 13,8 | Fat (g) |
| app. 8,1 | thereof saturated fatty acids (g) |
| app. 32,7 | Carbohydrates (g) |
| app. 4,0 | thereof sugar (g) |
| app. 6,1 | Dietary fibres (g) |
| app. 12,7 | Proteins (g) |
| app. 1,5 | Salt (g) |
BREAD UNITS (BU)
| ca. 2,7 BU (1 bread unit corresponds to 12 g carbohydrates) |
In keeping with the theme of our blog post, "Autumn Fresh Harvest", this time our snack combines fresh vegetables, like pumpkin and beetroot, with cottage cheese.
Preparation
Start by heating a little clarified butter in a pan. Peel the carrots and beetroot. Quarter the pumpkin, remove the seeds and slice off the skin. The radishes just need to be rinsed. Thinly slice the vegetables and fry in the heated fat. The parsley can be added to the pan and fried or used fresh to garnish the Kornspitz. Take care if you choose to fry the parsley – it can spatter quite violently. The fizzing will die down after a few seconds and the parsley can then be removed. To soak up the excess fat, remove the vegetables and parsley to a plate lined with paper towel.
Cut open the Kornspitz, spread with cream cheese and top with the vegetables and parsley. Round things off with some chopped chives and there you have it. Bon appétit and enjoy autumn!