Prepare the aligot: peel the potatoes and cut them into large chunks. Cook them for about 20 minutes in salted boiling water.
Taste the delicious ACCRO plant-based sausages accompanied by aligot, and coated with concentrated juice… A super gourmet recipe, which will delight all taste buds!
Simple and easy to make, it is a dish to make for all occasions, with family or friends. Enjoy!
Suitable for flexitarians / vegetarians.
Ingredients for 2
Ingredients for the aligot
- 125g fresh tomme
- 250g bintje potatoes
- 25g butter
- 10cl heavy cream
- 2 cloves garlic
Ingredients for the concentrated juice
- 120g carrots
- 80g button mushrooms
- 80g of shiitake
- 70g onions
- 50g shallots
- 50g celery stalk
- 15g ginger
- 15g garlic
- 3g black pepper
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 liter of water
- 20g butter
Food Preparation Time
FOLLOW THE STEPS
Puree them using a potato masher. Add the butter and stir. Then pour in the cream gradually until you get the desired consistency.
Grate the cheese. Then pour in the cream gradually until you get the desired consistency.
Work the aligot, still with a spatula, lifting the mass until you obtain a smooth purée which comes off the sides of the pan and spins. Adjust the seasoning.
Prepare the vegetable broth: wash and chop the mushrooms. Peel the carrots, onions and shallots then slice them. Wash and chop the celery stalk. Peel and roughly chop the ginger and garlic. Crush the pepper.
In a large pot over high heat, pour the olive oil and sweat the vegetables and the ingredients for the aromatic garnish for 5 minutes.
Add the water, bring to the boil, then simmer gently for an hour. Cover and let rest for 30 minutes off the heat. Strain the broth through a fine strainer.
Cook the ACCRO plant-based sausages in a very hot non-stick pan for 3½ minutes, then keep them warm.
Deglaze the pan with 50 cl of vegetable broth and reduce to ¾. Remove from the heat, add the butter, mix, then adjust the seasoning.
Arrange on a plate and cover with juice.