Boudin Noir Parmentier with Peas

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.   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

Grated cheese

Chopped parsley

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

About cookinginsens

An American living in Burgundy, France
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16 Responses to Boudin Noir Parmentier with Peas

  1. Sounds delicious. I like the idea of making separate portions too

  2. Jon says:

    Looks delicious, I love boudin noir.

  3. Looks just wonderful!

  4. Top two pics are really fab – great colour,light, composition and focus. I also love boudin.

  5. ceciliag says:

    AHA leftovers!.. though i am going to have to look up boudin, is that the sausage? lovely c

  6. Lovely photos, and what a great way to use up leftover potato!

  7. Beautiful plates of food as usual. I’d love to try these, the apple in the boudin sounds like it would be lovely.

  8. Louise says:

    Looks fantastic – I wish I could find boudin noir so easily. I guess I’ll just have to move to France!

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