This unique recipe for potato velout\u00e9 with black pudding croutons was introduced to me by my grandmother as a way to encourage me to eat black pudding.<\/p>\n
For 2 servings:<\/p>\n
– 1 onion
\n– 1 leek
\n– 2 stalks of celery
\n– 750 g of potatoes
\n– 10 g of butter (for saut\u00e9ing)
\n– 1 liter of broth
\n– 1 bouquet garni
\n– 20 cl of cream
\n– 20 g of butter (for frying)
\n– 100 g of black pudding<\/p>\n
Total Time: 1 hour 5 minutes<\/p>\n
– Prep Time: 30 minutes
\n– Cook Time: 35 minutes<\/p>\n
Start by peeling and slicing the onion. Clean and chop the white part of the leek and the celery stalks. Peel the potatoes and cut them into chunks. In a large pot, heat 10 grams of butter and saut\u00e9 the onions, leek, and celery for a few minutes without browning them. Add the chopped potatoes to the pot. Pour in the broth and add the bouquet garni. Cover and let simmer for 25 minutes on low heat. After cooking, remove the bouquet garni and blend the mixture until smooth to create the velout\u00e9. Stir in the cream and season with salt and pepper to taste.<\/p>\n
Remove the skin from the black pudding and slice it into 1 cm thick rounds. Cut these rounds into small cubes. Heat 20 grams of butter in a skillet and fry the cubes for about 8 minutes or until they are crispy.<\/p>\n
This velout\u00e9 and croutons pairing makes for a rich and comforting dish, blending smooth, creamy textures with the savory crunch of black pudding.<\/p>\n\n\n