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Lentils and Potato Sauce

    

Dip - sauce from lentils and potatoes.

Cook

No. of servings

6

Ready in

60 min.

Difficulty

low

 

Categories:    

 

all-purpose flour / plain flour2tbsp2tablespoon
lentil5.25oz150grams
potatoes10.5oz300grams
salt1tsp1teaspoon
salt-
semi skimmed milk 1,5%1.1cup250milliliters
sugar granulated1tsp1teaspoon
vinegar-
water1.6quart1.5litre
whipping cream (30-33% fat)1.1cup250milliliters

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!

 

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