Potato pancakes with black salsify ragout

Name: Potato pancakes with black salsify ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Potatoes; 2 TABLESPOONS Flour; 2 Eggs; 7-10 Tbsp (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 40 g clarified butter; 20 g Butter or margarine; 1/4 l clear meat broth (instant); 1 can(s) (425 ml) Black salsifies; 300 g frozen peas; 1 Egg Yolk; 7-10 Tbsp (size M); 2 TABLESPOONS Whipped cream; 1 collar Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Potatoes
2 TABLESPOONS Flour
2 Eggs
7-10 Tbsp (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
40 g clarified butter
20 g Butter or margarine
1/4 l clear meat broth (instant)
1 can(s) (425 ml) Black salsifies
300 g frozen peas
1 Egg Yolk
7-10 Tbsp (size M)
2 TABLESPOONS Whipped cream
1 collar Parsley

Directions

1
Peel, wash and finely grate the potatoes. Stir 1 tablespoon of flour and the eggs into the potato mixture. Season with salt, pepper and nutmeg. Heat the clarified butter in portions in a pan.
2
Bake 4 large buffers from the potato mixture and keep warm. Heat the fat in a saucepan. Sweat the rest of the flour in it. Deglaze with the broth and bring to the boil. Drain black salsifies on a sieve.
3
Add peas and black salsify to the sauce and heat for 5 minutes. Whisk egg yolk with cream and add to the sauce. Do not let it boil any more! Wash parsley, dab dry, put something aside for garnishing.
4
Chop the rest finely and add to the sauce. Season to taste with salt and pepper. Arrange the potato pancakes together with the vegetables on plates. Garnish with parsley.