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Andouille, pommes rôties et écrasé de pommes de terre au Beurre Bordier à l’Oignon de Roscoff

Our Recipes

Andouille, Roast Apples and Mashed Potatoes with Bordier Onion Butter


2 people

The ingredients

• 4 medium-size potatoes
• 75 g / 5 tbl Bordier Roscoff Onion Butter
• 6 slices Guémené andouille sausage
• 2 Elstar (or similar) apples
• 1 tbl buckwheat grains
• 10 cl / 3 1/3 whipping/single cream


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Peel the potatoes. Cook for around 20 minutes in boiling salted water. Drain, then mash with the cream and 50 g / 1 ¾ oz. of the onion butter. Check the seasoning. Peel and quarter the apples (or use a circle to shape them) and lightly brown them in a pan with 15 g / 1 tbl butter.

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In the same pan, roast the andouille slices over a low heat. Toast the buckwheat grains in the rest of the onion butter. Plate attractively in the center, placing a round dollop of mashed potatoes, then the sliced andouille, then the roast apples and sprinkle with the buckwheat grains.

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