Receipt for a delicious creamy sauce from lentils with potatoes and fried egg.
No. of servings
|all-purpose flour / plain flour||80|
|ground black pepper||¼||teaspoon|
|ground red paprika||½||teaspoon|
|semi skimmed milk 1,5%||500|
Then add salt, peeled potatoes cut into cubes, bay leaf, allspice, black pepper and garlic. Cook until the potatoes become soft.
Cook flour in the hot oil, add ground red pepper and then pour cold water and milk to the roux.
Stir the roux well to avoid lumps and pour it into the sauce. Cook for a while. Add to the sauce a little bit of vinegar to your taste and decorate with chopped parsley stems. Serve with fried egg or sausages.