🍽️ Diots with Onion Sauce and Mashed Potatoes

Name: Diots with Onion Sauce and Mashed Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: Vegetable onions 2 pcs; Thyme, fresh 5 g; Garlic cloves 2 pcs; Butter 5 tbsp; Wheat flour, Type 405 2 tbsp; White wine, dry 200 ml; Vegetable broth 400 ml; Diots - French sausage specialty 8 pcs; Bay leaves, dried 2 pcs; Potatoes, floury-cooking 1 kg; Salt pinch; Milk 250 ml; Nutmeg, ground pinch; Chives, fresh 10 g

600 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

Vegetable onions 2 pcs
Thyme, fresh 5 g
Garlic cloves 2 pcs
Butter 5 tbsp
Wheat flour, Type 405 2 tbsp
White wine, dry 200 ml
Vegetable broth 400 ml
Diots - French sausage specialty 8 pcs
Bay leaves, dried 2 pcs
Potatoes, floury-cooking 1 kg
Salt pinch
Milk 250 ml
Nutmeg, ground pinch
Chives, fresh 10 g

Instructions

1. Halve the onions and remove the skin.
2. Cut the onions into thin strips.
3. Thoroughly wash the thyme and dry the leaves.
4. Peel the garlic and chop it finely.
5. Heat 3 tablespoons of butter in a pot over high heat.
6. Add the onions and garlic to the hot butter.
7. Sauté the vegetables for about 3 to 4 minutes until they become colorless.
8. Stir 2 tablespoons of flour into the vegetables.
9. Let the flour mixture cook for about 1 minute.
10. Deglaze the mixture with white wine and broth.
11. Add the diots, bay leaves, and thyme to the pot.
12. Let the mixture simmer gently for about 45 minutes.
13. Peel the potatoes meanwhile.
14. Wash the peeled potatoes.
15. Cut the potatoes into coarse cubes.
16. Place the potato cubes in a pot with salted water.
17. Bring the water to a boil.
18. Cook the potatoes for about 20 to 25 minutes until they are soft.
19. Drain the cooking water from the potatoes.
20. Let the potatoes steam dry in the pot for a short time.
21. Mash the potatoes thoroughly using a hand mixer with a whisk attachment or a potato masher.
22. Stir milk and 2 tablespoons of butter into the mashed potatoes.
23. Season the mash with grated nutmeg and salt.
24. Wash the chives.
25. Dry the chives.
26. Cut the chives into fine rings.
27. Remove the diots, bay leaves, and thyme sprigs from the sauce.
28. Season the onion sauce with salt.
29. Stir half of the chive rings into the sauce.
30. Plate the mashed potatoes and diots.
31. Pour the onion sauce over the diots.
32. Garnish the dish with the remaining chives.

Nutrition per serving

kcal: 600
Protein: 23 g · Fett/Fat: 32 g · Carbs: 53 g