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://atomic-temporary-17826715.wpcomstaging.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
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
Cooking in Sens 
Sounds delicious. I like the idea of making separate portions too
It was nice, with a small salad and fresh baquette.
Looks delicious, I love boudin noir.
Thank you Jon. Boudin noir is definitely lovable.
Looks just wonderful!
Thank you
Top two pics are really fab – great colour,light, composition and focus. I also love boudin.
I really appreciate the feedback on the pictures! And as a man of fantastic “palais” of course you love boudin 🙂
AHA leftovers!.. though i am going to have to look up boudin, is that the sausage? lovely c
Hi C. boudin noir is blood sausage or English blood pudding.
Lovely photos, and what a great way to use up leftover potato!
Thank you. The peas were also good in this parmentier.
Beautiful plates of food as usual. I’d love to try these, the apple in the boudin sounds like it would be lovely.
Cheers
Marcus
You can really taste the apple when you eat the boudin plain. He also makes boudin with onions and a spicy one. They are all good.
Looks fantastic – I wish I could find boudin noir so easily. I guess I’ll just have to move to France!
Yes, move to France 🙂