Schwartz September 2019
spuds you like

Spuds You’ll Like

Looking for something different to classic roast or mashed potatoes? Look no further!

Hailing from the Massif Central region of France, these favourites of the Auvergne combine beautifully balanced flavours to make a truly substantial accompaniment to any meat dish.

This dish is a French country speciality, often served with roast pork or local spicy sausages. Traditionally made with unaged Cantal Tomme cheese or Tomme de Laguiole, aligot is made from mashed potatoes blended with butter, cream, crushed garlic and melted cheese.

Click here for Aligot recipe.

Truffade is another Auvergne favourite – some people eat it as a course in itself, others as part of their main meal. Whatever, it’s delicious!

Click here for Truffade recipe.

Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine