“PAPET VAUDOIS” REVISITED
> 1 onion
Stuffed leek and leek fondue:
> 2 white leeks
> 2 firm potatoes
|Stuffed leek and leek fondue:|
1 | Recover 4 layers from the center of the leek then blanch them in boiling salted water for 3 minutes. Plunge them into cold water to stop the cooking. Garnish the tubes with the stuffing described below and roll them to form leek tubes.
2 | Cut the potatoes, sausage and leek into small cubes.
3 | Sauté everything in a saucepan.
4 | Add the white wine and cook over low heat for about 20 minutes.
5 | Add the chopped parsley and serve in a circle on the plate.
1 | Chop the onion and the sausage.
2 | In a non-stick pan, heat the oil then add the onions and the sausage.
3 | Sauté everything and remove excess fat.
4 | Deglaze with white wine.
5 | Add the chicken stock powder.
6 | Add the cream.
7 | Blend everything together in a blender for 5 minutes (the consistency should be smooth).
8 | Cool and put in a siphon.
9 | Add 2 cartridges of gas and serve.
1 | Heat the oil to 140C.
2 | Cut the potatoes with a mandolin and shape them as you wish.
3 | Dip the potatoes in the oil at 140C for 3 minutes.
4 | Take them out and drain them.
5 | Reheat the oil this time to 180C.
6 | Dip the potato chips in the oil for 2 minutes until they are colored.
7 | Take out, drain and season the homemade chips.