Glazed Baby Carrots with Beetroot Mashed Potatoes and Vegetable Rösti

Wash, peel, and quarter the potatoes. Place in a pot with cold, salted water and bring to the boil. Drain the Kühne beetroot slices in a sieve. Once the potatoes are cooked (about 25 minutes), drain and let them steam dry. Add the beetroot slices to the potatoes and roughly mash together. Stir in butter and season with salt and nutmeg. Keep warm.

Wash and dry the zucchini and kohlrabi. Peel the kohlrabi and coarsely grate both vegetables into a bowl. Lightly salt and let sit for 5 minutes, then squeeze out excess liquid. Peel and finely dice the onions and garlic. Add to the vegetables along with the eggs, oats, and starch. Mix well and season with salt and pepper. Heat oil in a frying pan over medium heat and fry portions (about 2 tbsp each) for 4–6 minutes per side until golden.

Clean, wash, dry, and peel the carrots. Depending on size, halve or quarter them. Wash and dry the limes, then zest and juice. In a pan, bring orange juice and honey to a boil, add the carrots and cook for about 3 minutes, seasoning lightly with salt. Remove the carrots and reduce the orange juice by half. Stir in butter, lime zest, and lime juice until slightly creamy. Return the carrots to the pan and glaze with the sauce.

Arrange the carrots, rösti, and mashed potatoes on plates and drizzle with the orange glaze.