500g |
kipfler potatoes, washed |
4 sprigs |
rosemary |
50ml |
vegetable oil |
75g |
unsalted butter |
1 |
brown onion, peeled and diced |
2 cloves |
garlic, peeled and finely chopped |
200g |
button mushrooms, quartered |
40g |
plain (all-purpose) flour |
400ml |
full-cream (whole) milk |
200g |
taleggio, chopped into small pieces |
2 sprigs |
tarragon, picked and roughly chopped |
|
salt and freshly ground black pepepr, to taste |
12 |
cornichons, cut in half lengthways |