Potatoes with Ceps from Sud de France by Caroline Conran
I recently made this with firm young ceps from the Carcassonne Saturday market – they had come from the Lozère, where it had rained heavily, while in the south we were hazed in September sunlight....
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Ingredients
- 250 g firm young ceps
- 4 cloves garlic, peeled and chopped;
- 1 tbsp olive oil
- 2 tbsp duck fat;
- 500 g yellow-fleshed potatoes, peeled
- salt, pepper
- 3 tbsp parsley, chopped
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