Really easy to make, really good to eat. I learned this one from Joëlle, during our holidays in the Dordogne in the early noughties, then I adapted a bit. Perfect with confit de canard, but goes well with many other meat and fish dishes.
Ingredients
- potatoes
- sliced mushrooms
- garlic
- olive oil
- fresh coriander
- salt
- pepper
- Peel, slice and steam the potatoes until cooked
- Chop the garlic coarsely and stir-fry it in olive oil
- When the garlic starts "dancing" in the oil, add the sliced mushrooms
- Season with salt and pepper
- After around five to ten minutes, add the steamed potatoes
- Add the fresh coriander last
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