Chanterelle potato ragout

Name: Chanterelle potato ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Chanterelles; 150 g streaky smoked bacon; 1 kg waxy potatoes; 100 g Arugula; 50 g Parmesan (piece); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 100 ml dry white wine; 1 TEASPOON Vegetable broth (instant)

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Chanterelles and bacon simply belong together - just like rocket and parmesan. From all these delicious ingredients we conjure up a delicious chanterelles and potato ragout.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Chanterelles
150 g streaky smoked bacon
1 kg waxy potatoes
100 g Arugula
50 g Parmesan (piece)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Salt
100 ml dry white wine
1 TEASPOON Vegetable broth (instant)

Directions

1
Clean the chanterelles, wash thoroughly and pat dry. Cut in half depending on size. Dice the bacon. Peel and wash potatoes and cut them into cubes of about 1 cm.
2
Heat the oil in a pot. Fry the bacon briefly while turning. Add chanterelles and fry for 1-2 minutes. Finally stir in potatoes and season with pepper. Add white wine and 400 ml water. Bring to the boil, stir in broth and simmer covered for about 15 minutes.
3
Sort, wash, shake dry and chop the rocket. Grate parmesan and stir 2 tbsp. into the potatoes. Season to taste with salt and pepper. Fold in the rocket, arrange immediately. Sprinkle with the rest of the parmesan.