Potato pancakes with chanterelle cream

Name: Potato pancakes with chanterelle cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (10 pieces, 600 g) frozen potato pancakes; 1 Onion; 50 g streaky smoked bacon; 300 g Chanterelles; 1/2 bunch Chives; 1 TABLESPOON Oil; 300 ml Vegetable broth (instant); 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 pinch Sugar; baking paper; 7-10 Tbsp Tomato, lettuce and chives

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (10 pieces, 600 g) frozen potato pancakes
1 Onion
50 g streaky smoked bacon
300 g Chanterelles
1/2 bunch Chives
1 TABLESPOON Oil
300 ml Vegetable broth (instant)
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 pinch Sugar
baking paper
7-10 Tbsp Tomato, lettuce and chives

Directions

1
Place the potato pancakes on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 18-22 minutes. After half of the baking time, turn the buffers over.
2
In the meantime peel and finely dice the onion. Cut the bacon into small cubes. Wash and clean the chanterelles and drain well. Wash chives, dab dry and cut into fine rolls.
3
Skip the bacon in a pan. Then remove from the pan and put to one side. Pour oil into the pan, heat it up, fry chanterelles and onion while turning. Deglaze with stock and cream.
4
Bring to the boil and stir in the sauce thickener. Bring to the boil again. Add bacon cubes and 3/4 of the chives and stir in. Season to taste with salt, pepper and sugar. Arrange 2-3 buffers and chanterelle cream each, sprinkled with remaining chives, on a plate.
5
Serve garnished with tomato, salad and chives.