Dill Stewed Potatoes Sous Vide | Food by Drygast
A classic creamy stew, but instead of just boiling the potatoes, I've cooked them sous vide for a slightly different twist.
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Ingredients
- 900 g Potatoes waxy
- 30 g (2 Tbsp) Butter 80% fat
- 18 g (2 Tbsp) All-purpose Flour
- 300 g (3 dl) Milk 3% fat
- 100 g (1 dl) Double Cream 40% fat
- 6 g (1 tsp) Salt
- 1 g (1 pinch) White Pepper
- 10 g (1 Tbsp) Chopped Dill
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