Potatoes in mustard cream

Name: Potatoes in mustard cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g baby potatoes; 7-10 Tbsp (mainly solid boiling); 7-10 Tbsp salt, white pepper; 375 g Leeks (leek); 1 TEASPOON clear broth (instant); 1 medium onion; 2 (250 g) Krakow sausages; 40 g butter/margarine; 40 g flour, 1/2 milk; 100 g Whipped cream; 2 TABLESPOONS Dilljon mustard (e.g. more granular); 1/2 bunch Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g baby potatoes
7-10 Tbsp (mainly solid boiling)
7-10 Tbsp salt, white pepper
375 g Leeks (leek)
1 TEASPOON clear broth (instant)
1 medium onion
2 (250 g) Krakow sausages
40 g butter/margarine
40 g flour, 1/2 milk
100 g Whipped cream
2 TABLESPOONS Dilljon mustard (e.g. more granular)
1/2 bunch Parsley

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes
2
Clean, wash and cut the leek into rings. Bring 1/4 l water to the boil, stir in broth. Cook the leek in it for about 5 minutes. Peel and chop onion. Cut sausage into slices
3
Drain the leek and collect the stock. Heat the fat and sauté the onion in it. Dust with flour and sweat. Deglaze with stock, milk and cream while stirring. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and mustard
4
Wash the parsley and chop it except for something to garnish. Drain the potatoes. Heat in the sauce with leek and sausage. Sprinkle with parsley and garnish
5
Drink: cool wheat beer