Recipe: Aligot with Walnuts

Name: Aligot with Walnuts
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4 servings
Ingredients: 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.

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

Prep 60 min

Cook 45 min

Total 1h45

Servings 4 serv.

Ingredients for 4 servings

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.

Noix Pommes de terre Accompagnement Legumes et accompagnements Auvergne