Saucisses De Toulouse Aux Lentilles Du Puy Et Courge




Ingredients:
ane tablespoon butter
ane tablespoon olive oil
ane lb saucisses de Toulouse(French Garlic sausages*)
four cloves garlic, minced
ane onion, diced
ii crookneck squash
ane stem celery, diced
ane shallot, minced
ane bay leaf
ane teaspoon bounding main salt
½ teaspoon freshly reason dark pepper
ane 1/3 loving cup du Puy lentils
four cups chicken stock


Directions:

Heat crude oil in addition to butter inwards a large saucepan over medium heat. Add the vegetables. Sauté until the mash starts to soften in addition to the onions are translucent, well-nigh 5-10 minutes. Add the bay leaf, salt, pepper, lentils, in addition to stock. Cover in addition to simmer for well-nigh forty minutes or until the lentils are soft. Meanwhile, grill, broil or sauté the sausage until fully cooked.

Serve the sausage on a bed of warm lentils.



*I used these Toulouse Garlic sausages.


My thoughts:
Excuse my French if the championship is incorrect! I'm relying on high schoolhouse French here!

I was excited to brand this dish because I finally got my hands on the French sausages that I dearest only are hard to uncovering exterior of a eating theater menu. I've seen them served amongst du Puy lentils (the existent kind! Don't live fooled yesteryear imitators!) earlier only it is commonly a heavy, wintery dish. In deference to the season, I lightened the classic upward quite a flake in addition to instead of origin vegetables** I used or in addition to hence crookneck mash from our real ain garden. And what a mash it was! I almost ate it freshly picked, it was in addition to hence sugariness smelling. But I resisted in addition to instead incorporated it into this dish where cutting the richness of the sausage.




**I bring a practiced origin vegetable du Puy lentil recipe inwards my last cookbook.

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Saucisses De Toulouse Aux Lentilles Du Puy Et Courge

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Ingredients: ane tablespoon butter ane tablespoon olive oil ane lb saucisses de Toulouse(French Garlic sausages*) four cloves garlic, minced ane onion, diced ii crookneck squash ane stem celery, diced ane shallot, minced ane bay leaf ane teaspoon bounding main salt ½ teaspoon freshly reason dark pepper ane 1/3 loving cup du Puy lentils four cups chicken stock Directions: Heat crude oil in addition to butter inwards a large saucepan over medium heat. Add the vegetables. Sauté until the mash starts to soften in addition to the onions are translucent, well-nigh 5-10 minutes. Add the bay leaf, salt, pepper, lentils, in addition to stock. Cover in addition to simmer for well-nigh forty minutes or until the lentils are soft. Meanwhile, grill, broil or sauté the sausage until fully cooked. Serve the sausage on a bed of warm lentils. *I used these Toulouse Garlic sausages. My thoughts: Excuse my French if the championship is incorrect! I'm relying on high
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