Recipe: Stewed blonde peas with Morteau sausage and chanterelles

THE DAY BEFORE.

1 In a large pot pour 4 to 5.25 qt (5 liters) of water, the thyme and bay leaf, the carrots and shallots then in a tea infuser enclose your dried porcini mushrooms season with salt and pepper, then bring to a boil add the Morteau sausage cook very gently for 50 minutes.

2 After this time remove your sausage, your carrots your shallots and your little tea infuser.

3 Pass your cooking through a fine sieve and keep it.

4 Cut your carrots into fine brunoise, then using scissors cut the end of your shallots by pressing remove the pulp which you will chop finely with the porcini mushrooms set aside these 2 plates then cover with film and put them in the fridge.
Soak your blonde peas overnight.
THE NEXT MORNING.

5 In a medium saucepan, pour the cooking kept from the day before, bring it to a boil, in the meantime, drain your peas then rinse with a little water and pour into the liquid, cook slowly without boiling for 1 hour 45 minutes.

6 In a pan with butter sauté your chanterelles season them and set them aside.

7 There your peas are cooked drain them then pour them into the pan with the chanterelles add a little juice the carrot brunoise, then peel your sausage cut it into thick slices and place them on top.
Then on each slice place a small spoonful of your porcini mushroom and shallot pulp.
Make a nice presentation dish.
*These magnificent Blonde Peas from the Planèze are grown without fertilizers or pesticides by Henri Bouniol a farmer established in the Cantal at La Jarrige in Cussac 15430.
www.cultures-de-planeze.fr