Photograph of the finished Cacasse à cul nu

France · Khoai tây om không thịt Cacasse à cul nu

Cacasse à cul nu

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 1 kg
  • Photograph of Onion Onion 2
  • Photograph of Pork fat Pork fat 100 g
  • Photograph of Flour Flour 48 g
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Thyme Thyme 8 g
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Parsley Parsley 16 g

Method

  1. 1 Sauté thinly sliced onions in pork fat for 10 minutes until golden brown.
  2. 2 Sprinkle flour over the mixture and stir for 2 minutes until the flour absorbs all the oil and turns a sandy color.
  3. 3 Add the potatoes cut into 3 cm cubes along with 400 ml of water, bay leaves, and thyme.
  4. 4 Cover and simmer for 25 minutes; the name means "bare pot stew" because poor people in the Ardennes region didn't have meat to put in it.
  5. 5 Mash a few pieces of potato to thicken the sauce, then season with pepper and sprinkle with parsley.

With an appliance

  • Microwave 35 min

    Replace step 4: loosely cover the bowl of potatoes with water and herbs, microwave at 800 W for 10 minutes; mash a few pieces from step 5 and cook on the stove for 3 minutes until the sauce thickens.

Start cooking