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- 400 g of sweetbread
- 150 g of vitelotte potatoes
- 150 g of traditional ('forgotten') vegetables (sunroot (Jerusalem artichoke or topinambour ), rutabaga, ...)
- 100 g of butter
- 1 carrot
- 1 onion
- 1 celery stalk
- Thyme, laurel
- White wine
- Blanch the sweetbread for 2 minutes in boiling water and then immerse in cold water.
- Clean the sweetbread, remove the membrane with a knife.
- Cut the onion, the carrot and the celery using a brunoise knife cut.
- Allow the vegetables to 'sweat' in butter, add the sweetbread, add some white wine and allow to cook for 30 minutes at low heat, with the lid on.
- Cut the forgotten vegetables in segments and blanch. Next, cook them in a little butter, a bottom of water, while adding some thyme and laurel.
- Cook the vitelotte potatoes in salted water, with their skin intact. Next, peel the potatoes and crunch them, thereby adding butter, salt, pepper, and nutmeg.
- Mix the bread crumbs with the crushed gingerbread and add the butter pomade. Next, roll out the paste between two sheets of greaseproof paper.
- Brown the sweetbread, daub with the Onion Confit with Gingerbread, add the crumb bread paste and allow to gratinate in the oven.
- Garnish the plates.