Hearts in cream sauce with mashed potatoes

Ingredients for Hearts in cream sauce with mashed potatoes

Instructions for Hearts in cream sauce with mashed potatoes

To prepare the Hearts in cream sauce with mashed potatoes recipe, please follow these instructions:

The hearts are trimmed for obstruction, fat and tendons and cut into the toes of about 2-3 to 2-3 cm.
The hearts are browned in margarine and parsley added. Take care that the hearts do not get too much heat as they can become rubbery. Water is added until it covers. The hearts simmer for about 45 minutes.
Meanwhile, potatoes peel and boil without salt. They may be allowed to boil.
When the hearts are tenderly sprinkle with milk and the sauce is smoothed with a flourish and season with salt and pepper (and get a shot of color).
The sovian is now allowed to stand and smash while making the mashed potato.
The water is poured from the potatoes and the potatoes are mashed with a hand mixer / rod blender. A cliff margarine is added together with salt, pepper and curry according to taste. (The mashed potatoes must not taste too strongly as the hearts are strong in taste). The mos can possibly. Also add a little milk if it is too thick.