Potato Pancakes with Mixed Vegetables and Garden Cress

Ingredients

• 500 g waxy potatoes
• 300 g kohlrabi
• 150 g green beans
• Salt
• 150 g mixed mushrooms (e.g., button, brown, shiitake)
• 1 bunch spring onions
• olive oil
• 200 ml whipping cream
• pepper (ground)
• Nutmeg (freshly grated)
• 1 tsp thyme
• 1 tbsp coarsely chopped parsley
• 1 box garden cress (for garnish)

Instructions

1. 1.

   Peel, wash and slice the potatoes into thin rounds or grate them. Peel the kohlrabi and cut it into 1 cm cubes. Wash, trim and cut the beans into thirds. Blanch the vegetables with the kohlrabi in boiling salted water for 1–2 minutes, drain, shock in cold water and let dry well. Clean the mushrooms with a kitchen towel, rub off dirt and chop them finely. Wash and trim the spring onions; halve the bulb and cut the green parts into 2 cm pieces.

2. 2.

   Heat some oil in a pan and sauté the vegetables with the mushrooms and onions. Pour in the cream, season with salt, pepper, nutmeg, thyme and parsley. Simmer over medium heat for about 5 minutes.

3. 3.

   Meanwhile, heat oil in another pan and arrange the potato slices in overlapping circles (about 8 cm diameter). Press lightly and fry until golden brown on both sides. Remove, drain on a kitchen towel and season with salt. Plate the vegetable ragout and top with garden cress before serving.