Colorful potato ragout with oyster mushrooms.

Name: Colorful potato ragout with oyster mushrooms.
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 1/2 l Vegetable broth (instant); 500 g Broccoli; 50 g Bacon; 150 g Oyster mushrooms; 1 TABLESPOON Oil; 40 g Butter or margarine; 40 g Flour; 250 g Whipped cream; 250 g Tomatoes; 1 collar Parsley and chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
1/2 l Vegetable broth (instant)
500 g Broccoli
50 g Bacon
150 g Oyster mushrooms
1 TABLESPOON Oil
40 g Butter or margarine
40 g Flour
250 g Whipped cream
250 g Tomatoes
1 collar Parsley and chives
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and chop the potatoes. Cook in boiling broth for about 15 minutes. Clean, wash and cut broccoli into florets. Add to the potatoes about 5 minutes before the end of the cooking time.
2
Cut the bacon into pieces. Clean the oyster mushrooms. Fry the bacon in hot oil until crispy and remove from the pan. Fry the oyster mushrooms in the bacon fat until golden brown and drain on kitchen paper. Drain the potatoes and broccoli, catching the broth.
3
Heat the fat. Sauté flour in it and deglaze with cream and stock. Let simmer for about 5 minutes. Clean, wash, halve, seed and cut the tomatoes into thin slices. Wash the herbs, chop roughly and stir into the sauce.
4
Season to taste with salt, pepper and nutmeg. Add the potatoes, broccoli, mushrooms, tomatoes and 2/3 of the bacon cubes to the sauce and warm it up. Season the ragout if necessary. Arrange in a bowl. Serve sprinkled with the remaining bacon.