in France

Christmas pumpkin and black pudding gratin

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Ingredients for 4 servings:

  • 1 kg pumpkin flesh (mushroom pumpkin), diced
  • 1 apple, sour, diced
  • 2 potatoes, diced
  • 1 chili pepper(s), small, diced
  • 1 onion(s), finely diced
  • 2 tbsp clarified butter
  • salt and pepper
  • 600 g black pudding (Boudin Noir), sliced
  • 3 tbsp breadcrumbs
  • 1 gingerbread, dry, ground to fine crumbs
  • 2 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Parmentier de Boudin Noir au Goût de Noël

Sauté the onions in clarified butter, add the pumpkin, apple, and potatoes, and cook gently with the chili pepper without adding any liquid until softened. Season with salt and pepper and mash with a fork until coarsely ground. Pour the mash into a greased, shallow baking dish and top with the black pudding slices. Mix the breadcrumbs and gingerbread crumbs, pour over the black pudding slices, and drizzle with oil. Grill in the oven until the black pudding slices and breadcrumbs are crispy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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