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11er Crispy Rosti homemade style with creamy mushroom sauce served with broccoli and carrots
30 minutes
medium
gluten-free

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.
Tip from 11er
If you choose to leave out the wine, simply replace it with stock or some cream. The sauce is too thin? Remove from the heat and stir in a teaspoonful of cold butter to thicken, or simply boil more vigourously to reduce.
Ingredients
11er Crispy Rosti homemade style with creamy mushroom sauce served with broccoli and carrots
6 x 11er "Crispy Rosti, homemade style"
Butter
1 Onion
Clove garlic
300 g Mushrooms
250 ml Cream
125 ml White wine
Salt and pepper
Thyme and rosemary
1 tbs Parsley
1 Carrot
1 Small head of broccoli
https://www.11er.at/en/for-the-best-tasting-results/like-home-made/11er-crispy-rosti-homemade-style-with-creamy-mushroom-sauce-served-with-broccol/