Frugal will like this. I had some leftover mashed potatoes and peas from the meatloaf dinner on Sunday and decided to use them for a boudin noir parmentier. http://cookinginsens.wordpress.com/2011/02/28/parmentier-de-boudin-noir-aux-deux-pommes/. The boudin noir was steamed by the traiteur and flavored with apples; quite good to eat with just crackers but a parmentier is always nice!
So pretty! So good. Creamy mashed potatoes with peas and a hint of apple from the boudin. Vegetables, fruit and protein. Healthy!
Boudin Noir Parmentier with Peas
2 small onions, chopped
2 tbsp butter
1lb cooked, apple flavored boudin noir
2-3 cups mashed potatoes
Salt and pepper
1 cup cooked peas, not sweet
Saute the onions in the butter until soft. Peel the skin off the boudin and add to the pan, breaking it up and cooking for about 3 minutes.
Mix the potatoes and peas together, adding salt and pepper to taste. Divide the potato mixture among 4 ramekins, top with the boudin mixture and sprinkle with the cheese and parsley. Cook in a 400 degree Fahrenheit oven for 15 minutes until hot and the cheese has melted.
Wine suggestion: Epineuil