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Recipe · Limousin
Farcidures limousines
Limousin potato dumplings
⏱ 80 minServes 4Medium430 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)potatoes
150 g (5 oz)salt pork, cut into small lardons
2 clovespink garlic, chopped
1bunch of flat-leaf parsley, chopped
50 g (2 oz)buckwheat flour
1,5L (1½ qt) vegetable or pork broth
1 pinchfreshly ground pepper
- 1 kg (2.2 lb) potatoes
- 150 g (5 oz) salt pork, cut into small lardons
- 2 cloves pink garlic, chopped
- 1 bunch of flat-leaf parsley, chopped
- 50 g (2 oz) buckwheat flour
- 1,5 L (1½ qt) vegetable or pork broth
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel and finely grate the raw potatoes, then squeeze hard by handfuls in a towel to remove as much liquid as possible.
- Mix with the buckwheat flour, garlic, parsley, lardons and pepper until it holds together.
- With damp hands, press into firm balls the size of a large tangerine; loosely packed ones fall apart.
- Bring the broth to a steady simmer, never a rolling boil.
- Lower the dumplings in with a skimmer and cook, covered, for 45 minutes. They float when done.
- Drain and serve hot with a ladle of broth, alongside salt pork or confit pork belly.
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