Hot, Hotter, Hottest, p. 72
10 large shallots, trimmed and peeled
10 whole (peeled) cloves garlic
1 ½ tablespoons yellow mustard seeds
¼ cup olive oil or bacon fat
2 bay leaves
2 teaspoons each dried thyme and rosemary
1 cup white wine
8 small new potatoes,
halved
1 large bunch small carrots, trimmed and
peeled
2 cups unsalted beef stock or broth
¾
pound smoked sausage, cut into 1-inch pieces
¾ cup Dijon mustard
Salt and pepper, to taste
1 cup chopped parsley, to garnish
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| Happy prep work! |
In a shallow pot, cook the shallots, garlic, and mustard seeds in the olive oil over moderate heat for 10 minutes, stirring occasionally. Add the herbs and wine and bring to a boil over high heat. Cook for 5 minutes, or until the liquid evaporates. Add the potatoes, carrots, and beef broth; return to a boil.
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| I felt so rustic making this. |
Reduce the heat to moderate and cook for 20
minutes or until the vegetables are almost tender.
Add the sausage and mustard and cook for 5 to 7
minutes, or until the sauce is thick and the sausage is hot all the way
through. Season with salt and pepper and garnish with chopped parsley.
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| So many wonderful things going on in here! |
My Rating: 5/5 "I adored this. The potatoes and carrots are wonderfully tender. The shallots add body to the sauce.The mustard and the sausage give the flavor a lot of depth. Even the leftovers were spectacular. Amazing win here!"
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