John Myers
Contents
show
Celery Pancakes with Wild Mushroom Cream
The perfect celery pancakes with wild mushroom cream recipe with a picture and simple step-by-step instructions.
Celery Pancakes:
- 400 g Celery
- 200 g Potatoes
- 1 Onion approx. 100 g
- 1 Egg
- 25 g Grated hard cheese
- 2 tbsp Food starch
- 1 tsp Salt
- 0,5 tsp Pepper
- 2 big pinches Nutmeg
- 0,5 Cup Oil
Forest mushroom cream:
- 300 g Mixed forest mushrooms (frozen / self-collected, cleaned and frozen)
- 2 Onions approx. 100 g
- 1 tbsp Butter
- 1 tbsp Oil
- 100 ml Milk
- 1 tbsp Sour cream
- 1 tsp Chicken broth instant
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 0,5 Cup Plucked parsley
Celery Pancakes:
- Peel the celery and potatoes, grate finely with a kitchen grater and squeeze out. Peel and grate the onion. Mix celery and potato, onion, grated cheese, egg, salt, pepper, nutmeg and cornstarch and fry in a pan with oil (½ cup) in portions until golden-brown.
Forest mushroom cream:
- Peel and finely dice the onions. Heat oil (1 tbsp) and butter (1 tbsp) in a pan and fry the onion cubes in it. Add the mushrooms (frozen!) And stir-fry. Deglaze / pour in the milk (100 ml). Stir in sour cream (1 tbsp) and season with instant chicken broth (1 teaspoon), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and nutmeg (2 big pinches) and everything about 6 – Boil down / reduce for 8 minutes.
Serve:
- Serve the celery pancakes with wild mushroom cream.
Facebook Comments