Potato and parsnip rösti with creamed mushrooms

Ingredients for 4 servings:

• 600 g potatoes, waxy
• 200 g parsnip(s)
• salt and pepper
• 3 tbsp clarified butter
• 400 g mushrooms
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 200 ml cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the potatoes and parsnips, grate coarsely, and toss with 1 teaspoon of salt. Let everything stand for 10 minutes. Firmly press the mixture with a tea towel and season with pepper. Heat the clarified butter in a pan and add small heaps of the potato mixture, pressing down lightly with a spatula. Fry with the lid closed for about 10 minutes at medium heat, then carefully turn and fry for another 5-10 minutes. Keep the finished rösti warm in an oven preheated to 80°C (top/bottom heat) until ready to serve. Clean and quarter the mushrooms. Peel the shallot and garlic, and finely dice. Heat the olive oil in a pan and sauté the shallot and garlic. Add the mushrooms, season with salt and pepper, and sauté over medium heat. Pour in the cream and simmer over high heat until slightly thickened. Season with salt and pepper and serve with the rösti.