The ingredients
• 2 white puddings
• 35g Bordier Butter with Chocolate and cocoa bean nibs from Ghana
• 1 butternut
• 1 pinch of 4-spice powder
• 4 pinches salt
• Optional: chestnut chips
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Cocotte of white pudding with spices and Bordier Butter with Chocolate and cocoa bean nibs from Ghana
Facile
4 people
30 preparation time
20 minutes cooking time
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Prepare the mashed butternut: peel and roughly cube the butternut, cook in salted water, then blend until smooth, add the 4 spices and mix with 15g butter.
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Preheat oven to 200°C. Butter the casseroles with 5g of butter, then spread the mashed in the casseroles.
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Remove the skin from the white pudding and cut into 2-3 mm slices. Arrange in a rosette on top of the mashed. Spread the remaining butter, cut into small cubes, over the rosettes of white pudding.
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Bake at 200°C for 20 min. Add a few chestnut pieces for a festive touch. Suggestion: serve with a spinach salad with white balsamic vinaigrette.
Maison Bordier: 4 professions
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
Cheese refiner
The House’s primary expertise: selecting and caring for the finest cheeses.
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