| 0,2 l |
milk or long-lasting milk |
| 0,1 l |
full fat cream or long-lastign cream |
Cooking:
1. Boil the potatoes.
2. Fry wheat flour in butter and add stock, milk and cream. Boil for a couple of minutes. Whisk while adding mustard and salt and pepper to taste.
3. Add onion and carrot and let it boil for another 3-4 minutes.
4. Cut sausage into sticks and fry in butter. Add to casserole.
5. Serve with new potatoes.
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