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
-
40 minMain dishrib chop, bread-crumbs, fine bread crumb, dried Italian herbs, flour, egg, green bean, olive oil, peanut oil, potato, meat tomato,rib chop with summer vegetables
-
15 minMain dishtraditional olive oil, sliced leek, water, vegetable stock, fresh basil, white cheese, frozen garden peas,leek-garden pea soup with basil
-
55 minMain dishpeeled carrots, boiled beetroot, vinaigrette de vin rouge, organic 3-color quinoa, goat cheese natural, creme fraiche, fresh chives, white garnish almonds, arugula,spring meal salad of quinoa and beet
-
15 minMain dishpuff pastry, pie dough, gorgonzola, pears, honey, thyme, almond shavings, egg,pear cake with gorgonzola and almond
Nutrition
570Calories
Sodium0% DV1.040mg
Fat48% DV31g
Protein34% DV17g
Carbs17% DV50g
Fiber44% DV11g
Loved it