The blood pudding purée that is not so glamorous so I rose to the challenge in the revisiting, and I even dared to serve this dish for a romantic dinner date.
The result, Mr. a loved it !
Pudding mashed potatoes revisited with apples and two cèleris
Ingredients (for 2 people)
- 200 g of sausage
- 1/2 celery rave
- 2 potatoes
- A heart of celery branch
- 2 apples
- Grated parmesan cheese
- 50 g butter
- 15 cl whole milk
- A few leaves of flat parsley
- Salt and pepper
Peel the celery root and cut it into pieces and peel the potatoes.
Cook 12 min in the pressure cooker.
Peel the apples and chop an apple and half and reserve the other half.
Cook on medium heat with a tablespoon of water for 10 min.
After the preparation is cooked, mix it to obtain a compote smooth and reserve warm.
Once the celery is cooked move the vegetables to the press puree with a fine grid in order to make a puree the smoothest possible.
Put the puree in a saucepan over medium heat, add the butter and mix with the hot milk, season to taste and reserve warm.
The incision is made over the skin of the sausage and remove and put to cook with a knob of butter for 7 minutes turning on all sides.
With the parmesan cheese, simply made the tiles that you enfournerez 6 min at 220°, for this you just need to drop the parmesan cheese in the form of a circle on a baking sheet.
During this time, separate the leaves of the branches of parsley and cut the branches into julienne strips and then into cubes, do the same with the half apple, remaining, and citronnez slightly.
For the dressing, make a disc of mashed potatoes on a plate, add on top of the pudding and place on the side of the flange the tile of parmesan cheese.
Decorate the tile with the leaves of celery and parsley.
Add a few points of applesauce and finish off by dotting the flange of the cubes of celery and apple.
Good tasting !