Potatoes in vegetable béchamel sauce

Name: Potatoes in vegetable béchamel sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg small, new potatoes; 500 g Mushrooms; 1 Onion; 3 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 1/2 l Vegetable stock; 200 g Whipped cream; 150 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 8 (à 100 g) Pork escalope; 8 discs (approx. 50 g) raw ham; 1-2 stem(s) flat leaf parsley; 2 TABLESPOONS Oil; 7-10 Tbsp Parsley; 7-10 Tbsp wooden sticks

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg small, new potatoes
500 g Mushrooms
1 Onion
3 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
1/2 l Vegetable stock
200 g Whipped cream
150 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
8 (à 100 g) Pork escalope
8 discs (approx. 50 g) raw ham
1-2 stem(s) flat leaf parsley
2 TABLESPOONS Oil
7-10 Tbsp Parsley
7-10 Tbsp wooden sticks

Directions

1
Wash the potatoes, cook in boiling salted water for 20 minutes, rinse with cold water and peel. In the meantime clean, wash and halve the mushrooms. Peel and finely chop the onion. Heat two tablespoons of fat. Fry the onion and mushrooms for ten minutes.
2
Add remaining fat and heat. Dust with flour. Add stock and cream while stirring constantly, bring to the boil and simmer for a while. Add peas and heat them up. Season to taste with salt, pepper and lemon juice. Wash the cutlets, dab dry and tap flatter. Cover with a slice of ham and parsley leaves. Fold the meat over and pin it with wooden sticks. Season with salt and pepper.
3
Wash the cutlets, dab dry and tap flatter. Cover with a slice of ham and parsley leaves. Fold the meat over and pin it with wooden sticks. Season with salt and pepper. Fry in hot oil for one to two minutes on each side. Arrange everything on plates garnished with parsley