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🍽️ Crispy potato pancakes with sautéed mixed vegetables and fresh cress

372 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• 300 g kohlrabi
• 150 g green beans
• salt
• 150 g mixed mushrooms (e.g. button mushrooms, brown caps, shiitake)
• 1 bunch spring onions
• olive oil
• 200 ml whipping cream
• pepper (from the mill)
• nutmeg (freshly grated)
• 1 tsp thyme
• 1 tbsp coarsely chopped parsley
• 1 box garden cress (for garnishing)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes thinly or grate them finely.
3. 3. Peel the kohlrabi and cut it into approx. 1 cm cubes.
4. 4. Wash the beans, trim the ends, and cut them into thirds.
5. 5. Bring a pot of salted water to a boil.
6. 6. Add the kohlrabi and beans to the boiling water.
7. 7. Cook the vegetables for 1 to 2 minutes (blanching).
8. 8. Drain the vegetables and rinse them with cold water to stop the cooking process.
9. 9. Let the vegetables drain well.
10. 10. Clean the mushrooms with a kitchen towel and chop them finely.
11. 11. Wash the spring onions and cut the white bulbs in half.
12. 12. Cut the green tops of the spring onions into approx. 2 cm long pieces.
13. 13. Heat some oil in a large pan.
14. 14. Add the prepared vegetables, mushrooms, and spring onions to the pan.
15. 15. Sauté the ingredients briefly until fragrant.
16. 16. Pour the cream over the vegetables.
17. 17. Season the mixture with salt and pepper.
18. 18. Add a pinch of ground nutmeg, thyme, and chopped parsley.
19. 19. Simmer the vegetable ragout over medium heat for approx. 5 minutes.
20. 20. Meanwhile, heat some oil in a separate pan.
21. 21. Arrange the potato slices in an overlapping pattern in the pan to form circles of approx. 8 cm in diameter.
22. 22. Press the potato slices down slightly.
23. 23. Fry the pancakes until golden brown on both sides.
24. 24. Remove the finished pancakes from the pan.
25. 25. Place them on kitchen paper to absorb excess fat.
26. 26. Season the pancakes lightly with salt.
27. 27. Place the warm vegetable ragout on the plates.
28. 28. Place the potato pancakes next to or on top of the vegetables.
29. 29. Garnish the dish with fresh cress.
30. 30. Serve the meal immediately.

Nutrition per serving

• kcal: 372
• Protein: 8 g · Fett/Fat: 24 g · Carbs: 31 g