Potato and courgette pancakes with mushroom vegetables in cream sauce

Name: Potato and courgette pancakes with mushroom vegetables in cream sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 350 g Mushrooms; 150 g Chanterelles; 500 g Courgette; 500 g mainly waxy potatoes; 2 Onions; 1/2 bunch Chives; 1 egg (size M); 1-2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Bacon bits (fine cubes of smoked bacon); 5 TABLESPOONS Oil; 1 Juniper berry; 1/4 l Vegetable broth (instant); 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Lettuce leaf

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

350 g Mushrooms
150 g Chanterelles
500 g Courgette
500 g mainly waxy potatoes
2 Onions
1/2 bunch Chives
1 egg (size M)
1-2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Bacon bits (fine cubes of smoked bacon)
5 TABLESPOONS Oil
1 Juniper berry
1/4 l Vegetable broth (instant)
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Lettuce leaf

Directions

1
Clean the mushrooms, wash them briefly and cut in half depending on size. Clean, wash and roughly grate the zucchini. Wash and peel the potatoes, wash them again and also grate them coarsely. Peel onions.
2
Rub one, roll the other. Wash the chives, dab dry and cut into small rolls. Mix zucchini, potatoes, grated onion, egg and flour. Season with salt and pepper. Leave bacon cubes in a pan until crispy, take them out and put them aside.
3
Heat a tablespoon of oil in the bacon fat and fry the mushrooms for six to eight minutes, turning them over. In a second pan, fry twelve buffers in the remaining oil in portions. Keep warm until serving.
4
In the meantime, crush juniper, add to the mushrooms and deglaze with broth and cream. Fold in diced bacon, bring to the boil and thicken slightly with sauce thickener. Bring to the boil again and season to taste with salt and pepper.
5
Arrange mushroom vegetables sprinkled with chives on a salad leaf as desired.