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Sweetbread coated with crumbs of gingerbread and its onion-gingerbread chutney


  • 400grs of sweetbread  
  • 150 grs of vitelotte potatoes 
  • 150 grs of traditional ('forgotten') vegetables (sunroot (Jerusalem artichoke or topinambour ), rutabaga,.....)
  • Bread crumbs 
  • Gingerbread 
  • 100grs of butter 
  • 1 carrot, 1 onion, one celery stalk 
  • Thyme, laurel
  • White wine 
  • Didden onion-gingerbread chutney


  • 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 onion chutney, add the crumb bread paste and allow to gratinate in the oven 
  • Garnish the plates
Enjoy your meal!