White pudding and vegetables
Ingredients
Instructions
- 400 g button mushrooms
- 250 g Brussels sprouts
- 20 cl of white wine
- 6 carrots
- 4 leeks
- 3 white sausages
- 2 tbsp. tablespoon heavy cream
- 1 C. flour
- Salt pepper
- Peel and wash the vegetables. Cut the carrots into rounds, the leeks into small pieces and the Brussels sprouts in half.
- Clean the mushrooms and cut them into thin slices.
- Boil or steam the carrots and Brussels sprouts for 12 minutes.
- Add the flour and the white wine.
- In a casserole dish or a large frying pan with high sides, pour the flour and the white wine then cook the leeks in it for 15 minutes, covered.
- In a separate skillet, cook the mushrooms in a little butter. Salt, pepper.
- Pierce the white puddings with a fork and poach them in a pot of water for 15 minutes.
- Drain them, remove their skin and cut them into slices.
- In the casserole, place all the ingredients and pour the fresh cream. Continue cooking for 10-12 minutes.
White pudding and vegetables
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White pudding and vegetables Recipe – White pudding and vegetables Recipes
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