11er Crispy Rösti homemade style with creamy mushroom sauce served with broccoli and carrots
Preparation
- Bring a pan of salted water to the boil. Meanwhile, peel and slice the carrot. Then cut approx. 10 small rosettes from the broccoli. Boil the vegetables until al dente.
- Prepare the "Crispy Rosti, homemade style" according to instructions.
- Clean and slice the mushrooms.
- Finely chop the onion and garlic and sweat in a little butter. Then add the mushrooms and fry until they begin to colour. Taste and season if necessary.
- Add the white wine and pour in the cream.
- Now stir in the herbs, season again if required and allow the sauce to reduce slightly.
- In another frying pan melt a teaspoon of butter. Remove the vegetables from the cooking water, drain, add to the flying pan and toss through the butter, season with salt and pepper.
- Arrange all the ingredients attractively on plates.
Ingredients
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6 x 11er "Crispy Rosti, homemade style"
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Butter
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1 Onion
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Clove garlic
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300 g Mushrooms
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250 ml Cream
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125 ml White wine
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Salt and pepper
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Thyme and rosemary
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1 tbs Parsley
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1 Carrot
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1 Small head of broccoli
