for 4 person

Roesti

	clarified butter for frying
500 g	waxy potatoes, cooked in their skins day-old, coarsely grated
1	courgette (approx. 200 g), coarsely grated
1	kohlrabi (approx. 200 g), coarsely grated
2	spring onions incl. green parts, cut into thin rings
½ bunch	peppermint, finely chopped
1 bunch	flat-leaf parsley, finely chopped
1 tsp	salt

Strips of meat

	clarified butter for frying
400 g	veal strips
½ tsp	salt
1	spring onion incl. green part, cut into thin rings
250 g	king oyster mushrooms, sliced
1 tbsp	lemon juice
½ dl	white wine
½ tbsp	Maizena cornflour
1 dl	meat bouillon
2 dl	single cream for sauces
	salt and pepper to taste

How it's done

Roesti

Heat the clarified butter in a non-stick frying pan. Add the potatoes, vegetables, half of the herbs and salt, fry for approx. 5 mins., turning occasionally. Shape the roesti into a cake, do not touch. Continue to fry the roesti (uncovered) over a medium heat for approx. 15 mins. Place a flat plate over the pan, tip the roesti onto the plate. Add a little clarified butter to the pan, slide the roesti back into the pan and finish cooking (uncovered) for approx. 15 mins.

Strips of meat

Heat the clarified butter in a frying pan. Fry the meat in batches for approx. 3 mins. per batch, remove, season with salt. Reduce the heat and wipe the cooking fat from the pan. Heat a little clarified butter in the same pan. Sauté the onion, add the mushrooms and lemon juice, cook for approx. 2 mins. Pour in the wine. Stir the cornflour into the stock and cream, pour into the pan while stirring, bring to the boil. Reduce the heat, simmer for approx. 3 mins. until the sauce is thick and creamy, season. Add the meat and remaining herbs, heat gently and plate up with the roesti.

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