Herb chanterelles with béchamel potatoes

Ingredients for 4 servings:

• 900 g potatoes, waxy
• 4 onions
• 2 tbsp flour
• 6 tbsp margarine, vegan (e.g. Alsan)
• 250 ml soy cream (Sojacreme Cuisine) or regular sweet cream (but this is not vegan)
• 400 ml vegetable broth, more depending on consistency
• 400 g chanterelles, thawed or fresh
• 2 bunch herbs, as desired
• 1 bunch of chives
• some salt and pepper
• some nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

vegan and incredibly delicious…

For the béchamel potatoes, peel and finely dice 2 onions, peel the potatoes and cut into 1 cm cubes. Heat 2 tablespoons of margarine in a pan and brown the onions and potatoes on all sides. For the béchamel sauce, melt 2 tablespoons of margarine in a saucepan and stir in the flour with a whisk. Deglaze with the vegetable stock and whisk vigorously. Mix in the cream and nutmeg. Add the béchamel sauce to the potatoes and cook for about 8 minutes. Add more stock, if desired. Season with salt and pepper. For the herb chanterelles, finely chop the herbs. Finely dice the remaining onions. Heat 2 tablespoons of margarine in a pan and brown the onions. Add the thawed or fresh, cleaned chanterelles and brown them on all sides. Add the herbs and braise everything for 3 minutes. Season with salt and pepper. Arrange the béchamel potatoes and chanterelles on plates and garnish with finely chopped chives.