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Leeks
Potatoes and leeks salad
Author:
Les Cultures de chez nous
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Preparation
40
Baking
20
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 kg (2 pounds) of mini potatoes
1 rosette de Lyon (sausage)
30 ml (2 tablespoons) of butter
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
125 ml (1/2 cup) of dry white wine
5 ml (1 teaspoon) of Dijon's mustard
45 ml (3 tablespoons) of olive oil
15 ml (1 tablespoon) of wine vinegar
1/2 bouquet of finely chopped chive
Salt and pepper up to taste
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Potatoes and leeks salad
From
Oct 09
to
Jan 01
Preparation
In a casserole filled with salted boiling water, cook potatoes until tenderness. Drain, cool down and slice into halfs. Set aside.
Meanwhile, boil 1 liter of water in a casserole. Soak in rosette and simmer for 20 minutes. Keep hot aside within its cooking water.
Set butter in a pan and fry sliced leeks. Do not brown. (For about 3 minutes). Add potatoes and deglaze with white wine, then cool down. Set this preparation in a large bowl.
In a bowl, whip mustard, vinegar, oil and chive with salt and pepper. Drain and wipe sausage, slice and add to the mixture of leeks and potatoes. Pour the vinaigrette over the preparation and mix it up lightly. Serve this warm potatoes salad.
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