- 4 medium-size potatoes
- 75 g / 5 tbl Bordier Roscoff Onion Butter
- 6 slices Guémené andouille sausage
- 2 Elstar (or similar) apples
- 1 tbl buckwheat grains
- 10 cl / 3 1/3 whipping/single cream
Peel the potatoes. Cook for around 20 minutes in boiling salted water. Drain, then mash with the cream and 50 g / 1 ¾ oz. of the onion butter. Check the seasoning.
Peel and quarter the apples (or use a circle to shape them) and lightly brown them in a pan with 15 g / 1 tbl butter.
In the same pan, roast the andouille slices over a low heat.
Toast the buckwheat grains in the rest of the onion butter.
Plate attractively in the center, placing a round dollop of mashed potatoes, then the sliced andouille, then the roast apples and sprinkle with the buckwheat grains.