Potato and carrot pancakes with turkey cream

Ingredients

Directions

1. 1

   Clean and trim the mushrooms and, depending on size, halve or quarter them. Wash the meat, dab dry and cut into strips. Peel, wash and roughly grate potatoes and carrots. Peel onions and grate 1 finely with the potatoes.

2. 2

   Add the egg and 4 tablespoons of flour. Season to taste with salt and pepper. Heat 4 tablespoons of clarified butter in a frying pan. Bake approx. 16 buffers one after the other, but put 2 tbsp. of potato mixture per buffer in the pan (3-4 buffers in total per pan) and fry for 3-4 minutes on each side.

3. 3

   Keep ready potato pancakes warm. Cut the remaining onion into strips. Heat 1 tbsp. clarified butter in a frying pan and fry the meat for approx. 8 minutes, turning vigorously. After about 5 minutes add mushrooms and onion strips.

4. 4

   Season with salt and pepper and dust with 1 tablespoon of flour. Deglaze with cream and stock, bring to the boil and simmer for about 2 minutes. Season to taste with salt and pepper. Wash parsley, shake dry, pluck the leaves from the stalks and chop, except for something to garnish.

5. 5

   Arrange buffer and turkey cream on plates and sprinkle with parsley and garnish.