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Our Recipes

Cocotte of white pudding with spices and Bordier Butter with Chocolate and cocoa bean nibs from Ghana

Facile

4 people

30 preparation time

20 cooking time

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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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.

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