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Potatoes braised in black pepper sauce
1 serving
cook the potatoes, peel and cut into thin circles, put in hot butter, salt and add finely chopped parsley greens. pour hot cream into the potatoes and simmer for a few minutes under the lid. serve with the sauce dressed with black pepper. cooking the sauce: brown the onions in butter, pour in 100 g of lemon juice and cook everything for 5 minutes, then put bay leaves, parsley greens, 1 - 2 cloves, 15 - 20 black peppercorns and boil in 0. 5 liters of water. cook flour dressing in butter, dilute with a previously obtained strained decoction and cook until thickened. put a pinch of crushed pepper. this dish can be served as a stand-alone dish and as a side dish to pork.
cook the potatoes, peel and cut into thin circles, put in hot butter, salt and add finely chopped parsley greens. pour hot cream into the potatoes and simmer for a few minutes under the lid. serve with the sauce dressed with black pepper. cooking the sauce: brown the onions in butter, pour in 100 g of lemon juice and cook everything for 5 minutes, then put bay leaves, parsley greens, 1 - 2 cloves, 15 - 20 black peppercorns and boil in 0. 5 liters of water. cook flour dressing in butter, dilute with a previously obtained strained decoction and cook until thickened. put a pinch of crushed pepper. this dish can be served as a stand-alone dish and as a side dish to pork.
potatoes - 1 kg, butter - 50 g, cream - 50 g, sauce - 0.5 l, parsley greens to taste, salt to taste, lemon juice - 100 g, cloves - 1-2 pcs., Black peas - 15-20 peas
