I saw this recipe for boudin noir at Country Wood Smoke http://countrywoodsmoke.wordpress.com/2012/07/12/bbq-bacon-wrapped-black-pudding/ yesterday that made me say “Hell yeah”! It also reminded me that I hadn’t done anything with boudin noir lately. It just so happened that I was going to the butcher par excellence in the village of Gron to pick up my butterflied lamb leg and, of course, he has some of the best boudin noir in the region. Needless to say, I bought some.
This casserole cannot righteously be called a parmentier because it doesn’t have any potatoes in it, but it is parmentier-like and delicious.
Speaking of delicious, I, no apple lover, have just discovered the awesomeness of Golden Delicious apples. They’re just good; raw, compote-d, pie-d, whatever. I’m now a believer.
I put together this imitation of Boudin Noir Parmentier while strolling through the bountiful Friday market in Sens. What’s in season? Celeriac, apples and peas
Boudin Noir with Celeriac, Fresh Petit Pois and Apples
1 1/2 lb cooked boudin noir/black pudding/blood sausage
1 onion, chopped
2 tbsp butter
1 celeriac, peeled, cut into cubes, boiled for 20 minutes, drained and coarsely mashed
1 1/2 cups fresh peas, boiled for 10 minutes and drained
4 golden delicious apples, peeled, cored and coarsely chopped
2 tbsp sugar
2 tbsp butter
6 tbsp water
Remove the sausage casing from 1 1/4 lb of the boudin, break up and cook in a frying pan until slightly brown. Set aside.
Cook the onion in the butter until soft, then mix with the celeriac and peas. Set aside.
In a sauce pan, mix the apples, butter, sugar and water, bring to a boil and cook covered for 15 minutes. Set aside.
In 6 -8 ramekins, depending on the size, place a layer of the celeriac pea mixture on the bottom, then the boudin and finally the apples on top. Bake in a 400 F oven for 15 minutes until heated through. Serve with a slice of boudin on top.