Andouille, Roast Apples and Mashed Potatoes

METHOD

Peel the potatoes. Cook for around 20 minutes in boiling salted water. Drain, then mash with the cream and 50 g / 1 ¾ oz. of the onion butter. Check the seasoning. Peel and quarter the apples (or use a circle to shape them) and lightly brown them in a pan with 15 g / 1 tbl butter.

In the same pan, roast the andouille slices over a low heat. Toast the buckwheat grains in the rest of the onion butter. Plate attractively in the center, placing a round dollop of mashed potatoes, then the sliced andouille, then the roast apples and sprinkle with the buckwheat grains.

Mashed Potatoes

1. Peel the potatoes. Boil in salted water for about 20 minutes, or until fork-tender.
2. Drain and mash until smooth.
3. Stir in 50g of Bordier Roscoff Onion Butter, then season to taste.
4. Keep warm.

Apples

1. Peel and quarter the apples.
2. In a skillet, melt 15g of Bordier Roscoff Onion Butter.
3. Add apple quarters and sauté over medium heat until lightly brown and tender, about 5–6 minutes. Optional: use a ring mould to cut into round apple medallions for refined plating.

Andouille

1. In the same pan, add andouille slices.
2. Cook over low heat until lightly crisped and heated through, about 3–4 minutes per side.

Buckwheat

1. Melt the remaining onion butter.
2. Add buckwheat grains and toast over medium heat until fragrant and crisp, about 3–4 minutes.

Serve

1. On each plate, spoon a round dollop of mashed potatoes into the centre.
2. Layer with sliced andouille and then top with roast apples.
3. Sprinkle with toasted buckwheat grains for texture and visual appeal.

Source: https://www.maisonbordier.com/en/our-recipes/andouille-roast-apples-and-mashed-potatoes-with-bordier-onion-butter/