|Saturated Fat Acids||0.9 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
Scrub potatoes and boil in salted water until knife-tender, about 25 minutes. Peel while still hot and let cool.
Peel the shallots, cut in half lengthwise and cut into thin slices.
Peel the carrot. Cut in half lengthwise and cut into thin slices.
Carefully clean chanterelles with a brush. (Rinse briefly and pat dry only if necessary.) Cut large mushrooms in half lengthwise.
Rinse the parsley and chives and shake dry. Pluck parsley leaves and finely chop. Cut chives into thin slices.
Cut the potatoes into thick slices.
Coat the bottom of a large non-stick pan with as slick of oil. Fry potatoes and carrot over low heat until the potato slices are golden brown and crispy. Season with salt and pepper.
At the same time, heat the remaining oil in a second large non-stick pan. Cook chanterelles and shallots over medium heat for 5-6 minutes.
Mix chanterelles, parsley and chives into potato mixture and heat through. Season with paprika, salt and pepper and serve.