Baden Creamed Leaves / Cream Leaves À La Bine
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy
- Salt water
- 2 cubes vegetable broth or delicacy broth
- 1 cup cream
- 1 cup sour cream
- 1 ring / s meat sausage
- 1 bunch parsley, chopped
- 2 tablespoon vinegar
- 50 g butter
- 3 tablespoon flour
- nutmeg
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Peel, wash and thinly slice the potatoes. Then put the slices in a saucepan and fill up with water (add a little salt to the water). Cook the potatoes until soft, this takes about 10-15 minutes.
- Drain the potatoes through a sieve, but do not throw away the cooking water! After the potatoes have been poured off, prepare a roux from the butter and flour with some of the cooking water and the cream.
- Then add the sour cream, the stock cubes, a pinch of sugar and the vinegar and cook for about 5 minutes so that the flour taste disappears. Pour the sauce over the potatoes and season with salt, pepper, parsley and nutmeg.
- At the very end, cut the sausage into small pieces, fry in the pan and mix with the cream leaves.
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