Priestamp with vega smoked sausage and roasted almond shavings

Name: priestamp with vega smoked sausage and roasted almond shavings
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg something crumbly potatoes; 400 g baking flour; 400 g sliced leek; 4 vegetarian smoked sausage; 30 g almond shavings; 20 g celery; 100 g capers; 100 ml semi skimmed milk; 1 el coarse dijon mustard

Stew of leeks with cauliflower, celery, vegetarian smoked sausage and toasted almond shavings.

Ingredients

Kitchen Stuff

1 puree tamper

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.