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Instructions |
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par boil potatoes. in seperate pan make rue with equal parts butter and flower. cook rue constantly stirring until it smells nutty and is tan in color. temper with quarter cup of stock/milk mix at a time until you have a thick creamy sauce. continue stirring in liquid and incorporating slowly, dont break the rue, do this slowly over medium/low heat
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after liquid is largely incorporated add herbs, par boiled potatoes, 1 can corn 3/4's drained and sausage. cook for atleast 30 minutes to ensure potatoes are done and flavor is extracted fully from herbs. salt and pepper at 15 minutes cook time to taste. do cooking over low heat (simmer)
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garnish with sprinkling of shredded cheddar cheese.
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Serving
Suggestions |
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really good with toasted bagette rounds
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Originally Submitted
2/20/2013
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