France

Pounti aux Pruneaux

Name: Pounti aux Pruneaux
Yield: 10 portions
Cuisine: France
Ingredients: 500 g prunes (pitted); 600 g onions; 600 g carrots; 1 L regional wine or cider; 1.5 L brown stock or meat broth; 250 g butter or traditional cooking fat; 1 bouquet garni (bay leaf, thyme and aromatic herbs); Salt and freshly ground pepper, as required

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 10 portions

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