Ceps with Potatoes and Garlic
(Cépes à la Sarladaise)

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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.

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.

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 with Potatoes and Garlic (Cépes à la Sarladaise)

serves:- 4, preparation time:- 10 mins, cooking time:- 20 mins

Ingredients

* 750g or 1½lb of cep, chopped and prepared for using (see above)
* 1-1.5kg of potatoes, peeled and cut into quarters, then into 2cm chunks
* 4 cloves of garlic, peeled and finely sliced
* 4 tbsp of duck or goose fat, you could use olive oil for a healthy option
* freshly ground pepper and a little salt
* a handful of chopped parsley if you like.

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Method

* warm the fat in a large non-stick frying pan

* place the potatoes in and cook till potatoes are just getting tender around 15mins on medium

* now add the precooked mushrooms and cook for a further 5 mins or so

* throw in the garlic, season with salt and pepper cook for another 5 mins

* turn of the heat, mix in the parsley and serve

* 'bon appétit'