Crispy potato and parmesan rösti with mushroom and sage cream sauce

Name: Crispy potato and parmesan rösti with mushroom and sage cream sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Mushrooms; 3-4 Stem(s) Sage; 750 g mainly waxy potatoes; 75 g Parmesan cheese; 2 Onions; 1 egg (size M); 1 1/2 TABLESPOONS Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 1/2 TABLESPOONS Oil; 200 g Whipped cream; 300 ml Vegetable broth (instant); 1 pinch Sugar; 12 discs (4 g each) South Tyrolean bacon

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Mushrooms
3-4 Stem(s) Sage
750 g mainly waxy potatoes
75 g Parmesan cheese
2 Onions
1 egg (size M)
1 1/2 TABLESPOONS Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 1/2 TABLESPOONS Oil
200 g Whipped cream
300 ml Vegetable broth (instant)
1 pinch Sugar
12 discs (4 g each) South Tyrolean bacon

Directions

1
Clean, clean and slice the mushrooms. Wash sage, shake dry, pluck leaves from the stems. Peel potatoes and wash them thoroughly. Coarsely grate the Parmesan cheese.
2
Peel the onions. Grate potatoes coarsely and 1 onion finely. Mix potatoes, grated onion, parmesan, egg and starch well. Season with salt, pepper and nutmeg. Heat 1 1/2 tablespoon of oil in a frying pan, fry the mushrooms in it while turning.
3
Dice 1 onion, add and fry briefly. Add sage, except for 2-3 leaves for garnishing. Season with salt and pepper. Deglaze with cream and stock, bring to the boil and simmer at low heat for about 10 minutes.
4
Season again with salt, pepper and sugar. Heat 1 tablespoon of oil in a large pan. Fry 3 Rösti from the potato mixture for about 2 minutes on each side. Remove and keep warm.
5
Fry another 5 Rösti in 2 portions in 1 tablespoon of oil each in the same way. Skip the bacon in two portions in the pan. Arrange the Rösti and bacon with a little sauce on a plate. Garnish with sage.
6
Add the rest of the sauce separately.