Toulouse sausage cassoulet
A great winter warmer, this French bake uses traditional sausages with store cupboard beans to make a filling and cheap evening meal
Garlic & herb mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1kg potatocut into large even-sized pieces
- 3 garlic clovespeeled, left whole
- 4 tbsp half-fat crème fraîche
- large handful of soft mixed herbroughly chopped (we used chives and parsley)
- splash of milk(optional)
Nutrition: per serving
- kcal212
- fat3glow
- saturates2g
- carbs41g
- sugars3g
- fibre5g
- protein6g
- salt0.4g
Method
step 1
Boil the potatoes and garlic in salted water until tender. Drain, return to the pan and steam-dry for a few mins. Mash well, then stir through the crème fraîche, herbs and some seasoning, adding a little milk, if you like, for a softer consistency.
