By
chef patrick Asfaux4/5
(11reviews)
· 🍳 24 made it
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500 g (17.75 oz) of floury potatoes unpeeled but well cleaned.
80 g (2.8 oz) of good farmhouse butter
130 g (4.5 oz) of 30% cream
200 g (7 oz) of fresh Aveyron tome peeled and sliced
50 g (1.75 oz) of shelled walnuts lightly crushed and toasted
coarse salt fine salt freshly ground pepper
a hint of chopped garlic.
Step-by-step directions
1 Cook the potatoes in salted water with their skins on.
2 After 20 to 25 minutes, test them with a knife, drain them and peel them as quickly as possible then pass them through a large saucepan using a vegetable mill with fine grating.
3 Using a spatula add the butter, then the cream, salt and pepper and add a hint of garlic.
4 Then pour in your tome and with a spatula stir until it becomes stringy when lifted, then turn off the heat and mix it with your walnuts. Serve of course with Auvergne sausage cut with a knife but also for example with beautiful pan-fried scallops or langoustine tails.
You enjoyed this recipe of aligot with walnuts?
Discover other recipes of potatoes, or browse the vegetables category. This dish pairs well with Côtes de Provence and Sancerre.
Aligot with Walnuts4/5
(11reviews)
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AFTouch Cuisine
Aligot with Walnuts
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