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🍽️ Crunchy Chanterelle Gröstl

138 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-boiling potatoes (8 firm-boiling potatoes)
• salt
• 2 shallots
• 1 carrot
• 500 g chanterelles
• 0.5 bunch flat-leaf parsley
• 0.5 bunch chives
• 2 tbsp oil
• pepper
• 1 pinch paprika powder (sweet)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in a pot with salted water.
3. 3. Cook the potatoes for about 25 minutes until tender.
4. 4. Peel the hot potatoes immediately after cooking.
5. 5. Let the peeled potatoes cool down completely.
6. 6. Peel the shallots.
7. 7. Halve the shallots lengthwise.
8. 8. Slice the shallots thinly.
9. 9. Peel the carrot.
10. 10. Remove the ends of the carrot.
11. 11. Halve the carrot lengthwise.
12. 12. Slice the carrot thinly.
13. 13. Clean the chanterelles carefully with a brush.
14. 14. Rinse the mushrooms briefly only if absolutely necessary.
15. 15. Dry the mushrooms with a cloth.
16. 16. Halve large mushrooms lengthwise.
17. 17. Wash the parsley and chives.
18. 18. Shake the herbs dry.
19. 19. Pluck the leaves from the parsley.
20. 20. Finely chop the parsley leaves.
21. 21. Cut the chives into fine rings.
22. 22. Slice the cooled potatoes into thick rounds.
23. 23. Brush the bottom of a large pan thinly with oil.
24. 24. Place the potato slices and carrots in the pan.
25. 25. Fry the vegetables over low heat.
26. 26. Fry until the undersides of the potatoes are golden brown.
27. 27. Turn the potato slices.
28. 28. Fry the potatoes until crispy.
29. 29. Season the potatoes with salt and pepper.
30. 30. Heat the remaining oil in a second pan.
31. 31. Fry the chanterelles and shallots over medium heat.
32. 32. Fry the mushrooms and shallots for 5 to 6 minutes.
33. 33. Add the fried chanterelles to the potatoes.
34. 34. Add the chopped parsley to the pan.
35. 35. Add the chive rings to the pan.
36. 36. Mix all ingredients well together.
37. 37. Fry the mixture together for a short time.
38. 38. Sprinkle 1 teaspoon of paprika powder over the gröstl.
39. 39. Season the dish finally with salt and pepper.

Nutrition per serving

• kcal: 138
• Protein: 4 g · Fett/Fat: 5 g · Carbs: 16 g