Necessary for 4 people:
• 1 kg of white asparagus (least quality)
• 2 firm potatoes, peeled into cubes
• 1 onion, finely chopped
• 50 gr butter
• 8 dl stock
• 2 dl cream
• 2 1/2 dl full fat yogurt
• salt, pepper, lemon
• 1/2 cucumber
And then you get that your culinary reporter very carefully tries to find out how she made it. And then she pretends not to notice anything.
“Well, very simple. Just fry the bacon. And then peel the potatoes and cut into cubes. I like winter carrots better than carrots. Just scrub and cut into pieces. Onions in rings. Then you put the potatoes at the bottom of the pan, the carrots on top and the onions through the carrots. All simmer until the potatoes are tender. Then the winter carrots are still firm. And then the fried bacon with the fat in it, a dash of milk, the potatoes become soft. And of course the smoked sausage from really put the butcher in hot water at 90 ° C for 20 minutes, then the juices in the sausage are released … “
Yes, and so on that last sentence I understood that she knew very well that I was fishing for this section. You get what you sow. That I would melt another knob of butter as gravy, that I add a lot of sambal, that I sometimes serve fried onions with it, it doesn’t matter. This is how you make stew.
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