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.