Potato and mushroom persillade
- November 2011
- Serves 2
- Takes 15 minutes to make, 25 minutes to cook
A potato and mushroom persillade recipe can easily be made vegetarian with butter instead of goose fat.
- 35.8g (15.2g saturated)
- 32.3g (3.6g sugars)
You can make this dish vegetarian – and reduce the amount of saturated fat – by replacing the duck fat with 50g butter and 2½ tbsp olive oil.
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