Aligot purée fromage Auvergne (Version imprimable)
Purée onctueuse d’Auvergne, pommes de terre mélangées à du fromage fondu, crème et beurre.
# Ingrédients:
→ Potatoes
01 - 1 kg (2.2 lbs) all-purpose potatoes, peeled and cut into chunks
→ Dairy
02 - 250 g (9 oz) fresh cream
03 - 200 g (7 oz) aged cheese, such as Tomme or Cantal, grated
04 - 100 g (3.5 oz) unsalted butter
→ Seasoning
05 - Salt, to taste
06 - Black pepper, to taste
# Étapes:
01 - Boil the potatoes in salted water until tender, about 20 minutes. Drain and return to the pot.
02 - Mash the potatoes until smooth, then add the butter and mix until melted.
03 - Pour in the fresh cream and stir until well combined.
04 - Gradually add the grated cheese, stirring continuously until melted and the mixture is smooth and elastic.
05 - Season with salt and black pepper to taste, then serve immediately.
# Additional Tips::
01 -
- Utilise des ingrédients simples et accessibles à tous
- Texture ultra fondante et filante comme un vrai aligot de l’Aubrac
- Sert aussi bien de plat principal végétarien ou d’accompagnement
- Prête en moins d’une heure et toujours conviviale à table