Potato fricasse

Yield: 2 servings

Measure Ingredient
1 tablespoon Olive oil
Knob of butter
1 Onion; roughly chopped
50 millilitres White wine
1 large Potato
Leaves from 1 sprig rosemary
1 Handful fresh sage leaves
1 Apple; peeled and cubed
100 millilitres Double cream

1 Heat the olive oil and butter in a large frying pan. Sweat the onion for a few minutes, being careful not to brown it.

2 Add the white wine, potato cubes, rosemary and sage leaves. (You can also add the juices from the pheasant pan.) 3 Add a slosh of boiling water and cover. Allow to simmer for 5-6 minutes.

Add the cubed apple near the end of cooking, so it will not be overcooked.

Stir in the double cream and season.

Converted by MC_Buster.

Per serving: 186 Calories (kcal); 7g Total Fat; (36% calories from fat); 2g Protein; 26g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 1 Vegetable; ½ Fruit; 1½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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