Blanquette of white pudding
Ingredients
Instructions
- 3 white sausages
- 1 Leeks
- 2 Carrots
- 500 g button mushrooms
- 2 shallots
- 15 cl Whole cream
- 30 cl Villageoise white wine
- 1 knob of butter
- 1 Tbsp of olive oil
- 1 tsp flour
- Salt
- Pepper
- Slice the leek whites with some of the tender greens.
- Peel the carrots and cut them into small dice.
- Fry them gently in butter and cover until tender.
- Then add the chopped leeks.
- Remove the sausages from their casings.
- Cut them into slices and fry them in the pan.
- When the slices of blood sausage are golden brown, add the chopped shallot and let melt.
- Sprinkle with the flour, moisten with the white wine, reduce for 5 minutes, season.
- Add the fresh cream.
- Meanwhile, sauté the sliced mushrooms over high heat in hot oil so that they lose all their vegetation water.
- Gather the blood sausage, leeks and mushrooms, heat gently.
- Serve the blanquette with basmati rice.
Blanquette of white pudding
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Blanquette of white pudding Recipe – Blanquette of white pudding Recipes
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