Potato pancake with mushroom-broccoli ragout

Name: Potato pancake with mushroom-broccoli ragout
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 300 g Broccoli; 7-10 Tbsp Salt; 200 g Mushrooms; 75 g streaky smoked bacon; 200 ml Vegetable broth (instant); 350 ml Milk; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 1 pack of Potato pancake with herbs and fried onions; 2 TABLESPOONS Oil; 7-10 Tbsp some flat parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

300 g Broccoli
7-10 Tbsp Salt
200 g Mushrooms
75 g streaky smoked bacon
200 ml Vegetable broth (instant)
350 ml Milk
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
1 pack of Potato pancake with herbs and fried onions
2 TABLESPOONS Oil
7-10 Tbsp some flat parsley

Directions

1
Clean and wash the broccoli and cut it into small florets. Cook in boiling salted water for about 10 minutes. Drain. In the meantime wash and clean the mushrooms and cut them into slices.
2
Finely dice the bacon and fry it crisply in a dry pan over medium heat. Remove from the pan and let it cool down. Fry the mushrooms in the frying fat at medium heat. Deglaze with stock and 100 ml milk, bring to the boil and thicken with sauce thickener.
3
Season to taste with salt and pepper. Add broccoli and heat up again briefly, keep warm. Stir the package contents into the remaining milk with a whisk. Fold in the bacon cubes. Let the dough swell for 2 minutes.
4
Heat 1 tablespoon of oil in a frying pan. Add half of the dough and smooth it down. Fry for about 3 minutes on each side over medium heat. Tear into pieces with two forks and fry briefly more.
5
Remove from the pan. Heat the remaining oil and fry the rest of the dough in the same way. Arrange the potato pancake and the ragout on plates and serve garnished with parsley as desired.