Recipe: Aligot with Walnuts

Name: Aligot aux noix
Prep time: 60 min
Cook time: 45 min
Total time: 165 min
Yield: 4 portions
Ingredients: 500 g de pommes de terre farineuses pas épluchées mais bien nettoyées.; 80 g de bon beurre fermier; 130 g de crème 30%; 200 g de tome fraîche d'Aveyron épluchée et coupée en lamelles; 50 g de noix décortiquées légèrement concassées et torréfiées; gros sel sel fin poivre du moulin; une pointe d'ail haché.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4/5 (11 reviews) Vegetables

Prep 60 min

Cook 45 min

Rest 1h

Total 2h45

Servings 4 serv.

Ingredients for 4 servings

500 g of floury potatoes unpeeled but well cleaned.
80 g of good farmhouse butter
130 g of 30% cream
200 g of fresh Aveyron tome peeled and sliced
50 g 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.

Saucisse de morteau Terre mer