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Copocola Vichy



  • 1.

    Roughly chop leeks and onion.

  • 2.

    In a pan melt butter and lightly fry leeks and onion until softened.

  • 3.

    Add potatoes (they can be whole), sprinkle stock powder and add water.

  • 4.

    Simmer for about 45 minutes.

  • 5.

    Blend with a Bamix until smooth.

  • 6.

    Fry copocola in hot dry non-stick pan.

  • 7.

    Serve with a drop of cream and top with crispy copocola.


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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Grenache are the best wines to pair with Copocola Vichy.


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