Dip - sauce from lentils and potatoes.
recipe,photo-recipe,lentil,potatoes,semi skimmed milk 1,5%,whipping cream (30-33% fat),Sauces,Seasonal recipes
No. of servings
|all-purpose flour / plain flour||2||tbsp||2||tablespoon|
|semi skimmed milk 1,5%||1.1||cup||250||milliliters|
|whipping cream (30-33% fat)||1.1||cup||250||milliliters|
Sort lentils and remove small stones. Rinse them in a sieve under running water, put in a pot, pour over with cold water and cook for about 45 minutes. Add peeled, washed and cut potatoes and salt. Cook until potatoes become soft.
Mix sour cream and flour with milk. Pour the roux in lentils with potatoes and bring to the boil while stirring frequently. Add vinegar, if you like sour sauce. Also season with salt to your taste.
Serve with meatball or roasted bratwurst or sausage.