Cooking potato pie with parsnips and chanterelles in rustic cream.
Photo: Elena MoskalenkoWhat you need to have in stock:• 200 g chanterelles • 2 medium potatoes • ½ parsnip root • 1 onion • ½ leek stem • 1 clove of garlic • 2 tbsp. l starch • 3 tbsp. l Country cream 40% • 2 tbsp. l sour cream • pinch of black freshly ground black pepper • salt to taste • grape seed oil for frying • greens and pine nuts for serving
