Ceps with Potatoes and Garlic or Cépes à la Sarladaise is a very traditional recipe from the beautiful and historic region of Périgord.
This popular dish is normally served with a meat or game dish.
There are many different types of potato in the supermarkets today, but for practical reasons they fall into two easy categories. Baking potatoes and boiling potatoes, Baking potatoes are high in starch and turn light and fluffy when cooked. Boiling potatoes are low in starch and hold together better when boiled. Try and get baking potatoes for this recipe.
Ceps normally require long slow cooking to bring out their flavour, ideally before you use these famous mushrooms in a dish, dry them out in your oven to get rid of any moisture, then stew them slowly in some oil. Then they're ready to cook with.
Ceps with Potatoes and Garlic (Cépes à la Sarladaise)
serves:- 4, preparation time:- 10 mins, cooking time:- 20 mins
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