Grenaille: one size, several varieties

Grenaille: one size, several varieties

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Grenaille qualifies tender-fleshed potatoes less than 40 mm in size. They can be of different varieties: Elongated ratte, Red-skinned sweetheart, Charlotte, Anoé, Princess Amandine® ... Their small size makes them quick to prepare and very aesthetic. Do like the great chefs, put them on the plate!

The culture of Grenailles is demanding: to obtain a sufficient yield, you need a lot of large plants giving many tubers. The most delicate step is top dressing, which involves removing the leaves from the plants. This action stops the growth of potatoes and produces tubers of the desired size.

Grenailles are very easy to prepare: the delicacy of their skin allows them to be eaten without peeling them and their small size means that they cook quickly. It only takes a few minutes to prepare them! To enjoy sautéed or hash browns, steamed or in the oven ...

Bavarian Grenaille Salad

By Florence Reynaud - Blog Bretzel & Café Crème

Ingredients for 4 persons :

500 g of Grenaille de Chérie
1 small onion red
Salt pepper
4 slices of smoked trout,
2 tbsp. of capers
1 C. tablespoon ofdill chiseled

For the sauce:

1 C. white wine vinegar
2 tbsp. of sunflower oil
15 cl of vegetable broth.

Rinse the potatoes. Put them in a pot of cold salted water and cook them until tender. Run them under cold water to stop the cooking. Drain them and cut them in half.

Heat the broth. When hot, add vinegar and oil. Place the still hot Grenailles in a salad bowl and pour over the chopped onion and the sauce.

Stir, salt and pepper. The potato salad is eaten warm. When ready to serve, add the diced smoked trout, capers and chopped dill.

Fondant Grenailles casserole dish with sweet chorizo

Ingredients for 4 persons :

600 g of Anoe's Grenailles,
100 g sweet chorizo
1 C. Espelette pepper
3 tbsp. tablespoons of olive oil
2 cloves garlic.

Steam the Grenailles for 15 minutes or in boiling salted water.

Drain them and then brown them in olive oil in a pan.

Once golden, add the chorizo ​​cut into thin slices, 10 cl of water and the garlic cloves.

Season and cook for 15 minutes over very low heat.

Serve hot.

Photo credits :

Salad: © JC Amiel / M. Leteuré / F. Reynaud for Doréoc
Cocotte: ©: P.L. Viel / V. Drouet / Doréoc

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