Kartoffelgemuse

3 med                Potatoes (russets)

1                        Leek

6 cubes              Frozen veal stock*

                          Salt

3 T                     Oil

3 T                     Flour

2 t                      Sugar

3 T                     Vinegar

                          Black pepper, fresh

2 t                      Soy sauce

Peel, quarter and slice (1/2 inch) potatoes. Cut leek in half then slice each half lengthwise. Place potatoes, leek, veal stock, and a pinch of salt in a sauce pan. Cover with water and boil until tender, 10 to 15 minutes. Drain in colander and reserve the liquid.

Heat oil in the sauce pan and add flour and sugar. Make a blond roux. Add liquid slowly (you will not need all) and whisk until thickened. Add additional water as needed to maintain consistency. Add potatoes and leek. Add soy sauce. Season with salt, pepper and additional soy sauce to taste. Finish seasoning with additional sugar or vinegar as needed. Heat to boil then remove from heat and serve.

*Recipe calls for 1 beef bullion cube, we prefer the stock for flavor and lack of salt (our homemade stock has no salt). Homemade stock is excellent but canned stock may be used (beef or veal).

Yield: 6 servings

This recipe originally came from Ingeborg Bochmann Taylor who grew up in Hofheim in Unterfranken, Deutschland.