For ➍4 boudins blancs de Liège (white sausages with pork meat, bread and marjoram)
4 boudins noirs (black pudding sausages) with raisins
4 parsnips
4-6 sweet potatoes
3-4 rutabaga/swedes (purple turnips)
1 tbs honey
4 onions
2 ts sirop de Liège
4 garlic cloves
3 ts mustard
4 ts cranberry jam
fleur de sel
Espelette pepper
olive oil
butter
Dip the unpeeled parsnip in salted water and boil for 15 m. Cool in ice-water, rub the skin off.
Cut the parsnips into thick slices and brush them with olive oil. Sprinkle with fleur de sel, and toast the slices on both sides on a grill. Drizzle with (mandarin) oil and give them a whirl with the pepper mill.
Meanwhile put unpeeled sweet potatoes, in an oven @ 200°C. Roast for 45 m.
Put 4 unpeeled onions in the oven and let them yarn. Peel the sweet potatoes, rub the sweet potatoes with olive oil and a little sesame oil, sprinkle with fleur de sel, a little Espelette pepper and honey. Put the sweet potatoes in a baking dish with butter and bake them a little more.
Peel the onions, arrange them with some crushed garlic cloves in a baking dish. Peel the rutabaga turnips, cut into cubes. Fry them briefly in olive oil and add them to the baking dish. Brown a little butter and spread over the turnips. Sprinkle with fleur de sel and pepper. Put the baking dish in the oven for 40 m @ 180-200°C. Toss a few times.
Mix 3 ts mustard with 4 (or more) ts of cranberry jam.
Slice black pudding sausages with raisins and white Liege tripes. Fry in foaming butter.
Arrange the sweet potato, roasted parsnips, turnips on the warmed plates. Dress the turnips with a spoonful of syrup of Liège. Put the sliced sausages next to a generous serving of the mixed mustard. If desired, garnish with parsley and sesame seeds.
*Alternatively, clean and slice the vegetables. Steam for 20 m and grill them lightly.Cut the parsnips into thick slices and brush them with olive oil. Sprinkle with fleur de sel, and toast the slices on both sides on a grill. Drizzle with (mandarin) oil and give them a whirl with the pepper mill.
Meanwhile put unpeeled sweet potatoes, in an oven @ 200°C. Roast for 45 m.
Put 4 unpeeled onions in the oven and let them yarn. Peel the sweet potatoes, rub the sweet potatoes with olive oil and a little sesame oil, sprinkle with fleur de sel, a little Espelette pepper and honey. Put the sweet potatoes in a baking dish with butter and bake them a little more.
Peel the onions, arrange them with some crushed garlic cloves in a baking dish. Peel the rutabaga turnips, cut into cubes. Fry them briefly in olive oil and add them to the baking dish. Brown a little butter and spread over the turnips. Sprinkle with fleur de sel and pepper. Put the baking dish in the oven for 40 m @ 180-200°C. Toss a few times.
Mix 3 ts mustard with 4 (or more) ts of cranberry jam.
Slice black pudding sausages with raisins and white Liege tripes. Fry in foaming butter.
Arrange the sweet potato, roasted parsnips, turnips on the warmed plates. Dress the turnips with a spoonful of syrup of Liège. Put the sliced sausages next to a generous serving of the mixed mustard. If desired, garnish with parsley and sesame seeds.
*Or peel the vegetables, cut into small parts, preheat an oven to 200°C, put the vegetables on baking paper (each in small group of its own), spray with olive oil, bake them for about 25 m. Dress the vegetables with honey, mustard & jam, butter, as indicated in the recipe.
