- Boudin blanc
- Butternut squash
- Brussels sprouts
- Potatoes
- Parsley
- Lemon
- Garlic
- Cumin
- Salt & pepper
- Butter
- Olive oil
RECIPE
- Cut the butternut and season it with salt, pepper and cumin. Drizzle some olive oil on top and cook this in the oven for at least 25 min at 180°C
- Cut the brussels sprouts in half and add them to the butternut with some cloves of garlic and lemon slices 15 min before it’s cooked
- Boil the potatoes in salted water. Drain them when almost cooked. Heat up a pan with butter and brown the potatoes. Add salt & pepper
- Cook the boudin blanc and serve it with the rest