BLACK PUDDING PARMENTIER WITH POTATOES, APPLES AND ROSEMARY

Here is a very simple recipe to prepare for a pleasant meal with friends over a bottle of Saint-Emilion wine.

Main course

Number of servings

min.

Preparation time

min.

Cooking time

ingredients

6 big black puddings

4 apples

6 big potatoes

1 big onion

Salt and pepper

Rosemary

1 scoop of butter for the potatoes and 100 g for the mash

Olive oil

To go with my dish

Choose a Saint-Émilion wine

preparation

Peel the apples and potatoes. In a pan, sauté the apple pieces in butter for 15 minutes.
In a saucepan, cook the potatoes in water over high heat.
Cut the black pudding in half, lengthwise and place them flesh side down in a pan with the chopped onion. Cook for 20 minutes over low heat.
Once the potatoes are cooked, make a smooth puree, mixing them with butter and olive oil until consistently smooth.
In a large cookie cutter, place an apple layer, a layer of sausage and a potato layer. Finish with a few sprigs of rosemary.

Serve with a Saint-Emilion Grand Cru wine.

Gault et Millau a développé cette recette pour le Conseil Interprofessionnel du Vin de Bordeaux (CIVB)

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