TRADITIONAL HACHIS PARMENTIER
Potatoes are a staple for many meals since they are cheap, tasty, and filling–making this vegetable a budget dinner favorite. There are so many different ways to prepare them, but in France the most popular recipe is certainly the Hachis Parmentier, a delighful family dish made with minced left over meat and potatoes purée.
The name HACHIS PARMENTIER comes from the pharmacist Antoine-Augustin Parmentier who contributed to the intriduction of potatoes in France at the 19th century to fight against hunger. Mr parmentier also discovered some the medicinal virtues of the potatoes for treating blood pressure and improving digestion. The HACHIS PARMENTIER has become a popular family meal over the centuries. It is often served in cafeterias and schools, since it uses up yesterday's leftover meat. It is very nutritious and so easy to prepare !
INGREDIENTS (4/6 serving)
1kg potatoes (bintje type)
250ml liquid cream
3 medium size onions
300g of leftover meet (beef or duck or turkey)
80g grated emmental cheese
1 tsp flour
1 tablet of beef stock
Sunflower oil,
Salt, Pepper
Breadcrumbs
DIRECTIONS
1kg potatoes (bintje type)
250ml liquid cream
3 medium size onions
300g of leftover meet (beef or duck or turkey)
80g grated emmental cheese
1 tsp flour
1 tablet of beef stock
Sunflower oil,
Salt, Pepper
Breadcrumbs
DIRECTIONS
Clean the potatoes before adding it in cold water with salt. Cook it for 20 minutes (cooking starts when water's boiling). Peel potaties and cut them in cubes. Crush them with a vegetables mill or a large fork. Never mix it in the food processor as you'll get an elastic mixture.
Add liquid cream, and stir to combine. Peel and slice the onions. In a pan, sweat the onions with one tablespoon of oil. Sprinkle flour and combine with a wooden spatula. Reserve. Prepare the beef stock in combining the tablet with 200ml water. Bring to a boil, and remove from stove.
Cut the leftover meat, and add it into the beef stock to warm it. Strain and reserve. Pour the rest of the beef stock on the onions, and cook it for 10 more minutes over low heat.
Preheat the oven at 275°C (525°F).
Grease a gratin dish with butter or oil. Put a thin layer of potatoes purée. Add the meat-broth-onions mixture, and finish layering with purée. Top with breadcrumbs, grated cheese and oil.
Put in the oven and cook au gratin for 15 minutes.
Enjoy with a glass of red wine, and a green salad with a light vinaigrette dressing.
BON APPETIT !
