Gastronomy: the authentic aligot of Aubrac

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Météo à la carte - France Télévisions

Published on Feb 13, 2023
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MORE INFO https://www.france.tv/france-3/meteo-... It's going to be a hit today in Météo à la carte! And this, thanks to Jean-Pierre and his aligot. This former breeder has made this recipe his specialty! As tradition dictates, he serves his aligot with a sausage... Economical and effective. Ingredients: Potatoes Milk Cream Tome Pepper Salt Garlic Butter Recipe: 1. Peel the potatoes. 2. Cut the potatoes then add a pinch of coarse salt, cover with water and cook for 1 hour. 3. Pass them through a potato masher. 4. Add a little milk to the mash. 5. Add pepper salt garlic cream and butter 6. Cut the fresh tome. 7. Incorporate the fresh tome into the mash and stir well. Chef: Jean-Pierre Raynal FOLLOW US / meteoalacarte / meteoalacarte / meteoalacarte REACT Hashtag #Meteoalacarte

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