Lentils and Potato Sauce
; void(0);){kind=link}
Dip - sauce from lentils and potatoes.
recipe,photo-recipe,lentil,potatoes,semi skimmed milk 1,5%,whipping cream (30-33% fat),Sauces
Sauces
Ingredients
Ingredients
| all-purpose flour / plain flour | 2 | tbsp | 2 | tablespoon | |
| lentil | 5.25 | oz | 150 | grams | |
| potatoes | 10.5 | oz | 300 | grams | |
| salt | 1 | tsp | 1 | teaspoon | |
| salt | - | ||||
| semi skimmed milk 1,5% | 1.1 | cup | 250 | milliliters | |
| sugar granulated | 1 | tsp | 1 | teaspoon | |
| vinegar | - | ||||
| water | 1.6 | quart | 1.5 | litre | |
| whipping cream (30-33% fat) | 1.1 | cup | 250 | milliliters |
Recipe
1.
lentil 5.25 oz (150 g) • water 1.6 quart (1500 ml) • potatoes 10.5 oz (300 g) • salt 1 tsp
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.
2.
semi skimmed milk 1,5% 1.1 cup (250 ml) • whipping cream (30-33% fat) 1.1 cup (250 ml) • all-purpose flour / plain flour 2 tbsp • vinegar • salt • sugar granulated 1 tsp
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.
3.
Serve with meatball or roasted bratwurst or sausage.
Bon appetit!