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8 to 10
servingsEasy
Published 1989
This is a light preparation that can also be used as a companion to a stew or civet, rather than only as a vegetarian main course. The end product is a creamy rather than a stiff and cuttable mixture.
While the potatoes cook, slowly render the bacon in a sauté pan, cooking it until golden but not crisp. Remove the bacon to a plate.
In the bacon fat, cook the onions slowly until they are candied; add the sugar and let it caramelize. Add the flour and cook a few minutes; off the heat, stir in the scalding cream; return to the heat and thicken on medium-high.
Peel the cooked pot