Filter
Reset
Sort ByRelevance
Amy Rosen Allen
Priestamp with vega smoked sausage and roasted almond shavings
Stew of leeks with cauliflower, celery, vegetarian smoked sausage and toasted almond shavings.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes, cut into equal pieces and cook them with salt in 15 minutes in a generous pan until done.
-
Cut the cauliflower florets into quarters and add the last 5 min. Add the leeks the last minute.
-
In the meantime, heat the smoked sausages without packaging in a pan of hot, non-boiling water for 10 minutes.
-
Heat a frying pan without oil or butter and toast the almonds in 5 min. Until golden brown. Let cool on a plate.
-
In the meantime, finely chop the celery and let the capers drain. Drain the potatoes and vegetables and pick up a cup of cooking liquid.
-
Put the potatoes and vegetables back in the pan with the milk, mustard, celery and capers. Stamp with the puree pestle to a smooth puree.
-
Add some cooking liquid to make it even smoother. Season with pepper and salt.
-
Divide the plates and spread the smoked sausage over it. Sprinkle with the almond shavings.
Blogs that might be interesting
-
30 minMain dishWhite rice, plaice toilet, tapenade of black olives, olive oil, Italian vegetable mix, tomato cubes, balsamic vinegar,Italian schoolrolls
-
30 minMain disheggplant, flour, sunflower oil, tomato sauce, Mozzarella, Parmesan cheese, basil,parmigiana di melanzane
-
20 minMain dishcherry / Christmas, garlic, olive oil, balsamic vinegar, white almonds, fusilli, Parmesan cheese, fresh basil, Red pepper, capers, ricotta,fusilli with roasted tomato-almond pesto
-
40 minMain dishonion, celery, Red pepper, olive oil, shawarma meat, Pizza Dough, egg, endive,shoarma packets with endive
Nutrition
570Calories
Sodium0% DV1.040mg
Fat48% DV31g
Protein34% DV17g
Carbs17% DV50g
Fiber44% DV11g
Loved it