Zurich Ragout
with mushroom cream sauce, rösti & glazed carrots

Ingredients for 10 Persons

• 40 ml Rapeseed oil
• 1000 g HILCONA Vegic Slices, vegan, frozen
• 60 g Margarine (without animal-derived ingredients)
• 40 g Shallots, chopped
• 250 g Mushrooms
• 50 ml Cooking wine, white
• 150 ml Water
• 800 ml frischli Organic Oat Creme Cuisine
• 20 g Gravy sauce powder, vegan
• 8 g Table salt
• 2 g Pepper, black
• 20 g Parsley, chopped
• 1000 g Carrots, sliced "natural"
• 1800 g Röstis (Swiss hash browns)
• Flora Professional Plant

For the röstis:

• 1600 g HILCONA Rösti

For the carrot slices:

• 980 g Carrots, sliced
• 25 ml Rapeseed oil
• 8 g Table salt

Preparation

1. Fry the rösti without additional oil or fat in a Teflon pan, loosen and roast for 12–15 minutes until golden brown.
2. Steam the carrot vegetables until al dente and shock-chill, then gently mix-in salt and oil.
3. For the ragout, heat the rapeseed oil in a tilting frying pan. Roast the slices in rapeseed oil until crispy and set aside to drain. Remove the excess amount of fat from the tilting frying pan and reduce the heat. Then use it to sauté the shallots in frischli Organic Oat Creme Cuisine, add mushrooms and sauté as well.
4. Deglaze with white wine and fill with frischli Organic Oat Creme Cuisine. Thicken with gravy sauce powder, bring to a boil and season with salt and pepper. Add the slices to the sauce and bring to a boil again.
5. Arrange the final dish and garnish with parsley.