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Hachis Parmentier

Hachis Parmentier


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Finely chop the cleaned onion and fry in a little butter and a tablespoon of oil until translucent for about 10 minutes. When the onion is done, gradually add the meat and mix well until the meat changes color and add the entire amount of meat. Add the egg, chopped green parsley and wine. Let it boil for 10 minutes and then add the soup. If there is too much liquid, put the meat in the preheated oven at 200 degrees C until the sauce decreases, about 30 minutes.

Peel the potatoes and cut them into cubes. We boil them in salted water. After they are ready, pour the water and make them into a mashed potato, adding milk, butter and nutmeg.

In a heat-resistant bowl greased with butter and sprinkled with a little breadcrumbs, put 1/2 of the mashed potatoes then the meat removed from the oven and on top of the remaining potatoes. Sprinkle breadcrumbs and small pieces of butter on top, place a few slices of tomato and parsley leaves and put the meat back in the oven until it browns on top and makes a golden crust.

Serve hot, cutting like slices of cake, with salad or pickles. Great appetite!


Julia Child

Here is something that I picked up while I was looking for a little background information about this hash parmentier.

Well surprisingly this hash parmentier recipe is not that unknown in this world. Credits for that go to the ever so wonderful Julia Child who kind of introduced us all to the beautiful world of French cooking.

I couldn't really come up with her recipe. But she mentioned this recipe for this hash parmentier before somewhere.

My hash parmentier recipe is the classic one. I love to serve it with a simple vinegary green salad.


Traditionally made from mashed potatoes and minced beef, chopped parmentier is a traditional family dish that can be easily revisited with a mixture of vegetables, candied or dried tomatoes, grated black truffles, squid or hazelnuts. toasted and crushed.

You can also replace mashed potatoes with mashed carrots or sweet potatoes.

Ingredients for the parmentier hash recipe

For 4 people, you will need:

- 1kg of potatoes (Bintje variety)
- 400g of beef (roasted or leftover casserole) previously minced
- 1 onion, 1 squash pod and 1 bunch of parsley
- 1 egg
- 110 g of butter
- 30cl of hot milk
- Nutmeg, salt, pepper or Espelette pepper
- grated gruyere (or breadcrumbs) to au gratin

Preparation time for parmentier hash

Allow 1:30 to make this recipe.

Preparation of the parmentier hash recipe

Peel the potatoes and cook for 30 minutes.
Meanwhile, chop the squash and onion that you will brown in a pan with butter. Stir frequently. Turn off the heat and set aside.

In a large bowl with high edges, mix the meat with the chopped parsley, garlic / onion mixture, whole egg, salt and pepper.

After cooking, drain the potatoes and mash them (or mash them with a fork), add the butter and heated milk.

Mix all these ingredients carefully until you get a creamy (but not elastic) dough.

Season this mixture with salt, pepper (or Espelette pepper) and nutmeg. Book.

Butter a gratin dish and spread a 1st layer of puree, a layer of meat, then a 2nd and final layer of puree.

Smooth the surface of the mince with a spatula and sprinkle with grated gruyere (or fine breadcrumbs).

Bake in a preheated oven at 200-210 ° C (th.7) until the surface of the mince is well browned.

This dish can be accompanied by a crunchy green salad (Caesar salad for example) or an endive salad with nuts, cheese and chopped apples.


Where does the name hash parmentier come from?

In French, & ldquohacher & rdquo means & ldquoto chop & rdquo. (It & rsquos also the root word for the American & ldquohash & rdquo breakfast dish.) In hash parmentier, the meat is diced or minced.

& ldquoParmentier & rdquo refers to the potatoes in the dish. The name comes from Antoine-Augustin Parmentier, who was a French pharmacist and nutritionist in the 18th century. He was a key promoter of the potato as a food crop.

So, if you come across any French dish that bears the title & ldquoparmentier & rdquo, you know it likely will include potatoes in some predominant fashion.


Hachis Parmentier Léger WW

Here is the recipe for the WW parmentier minced meat, a tasty dish based on ground minced meat and potatoes, easy and simple to make for a sharp meal.

Ingredients for 6 people: & ndash 6 sp & ndash 5 sp & ndash 3 sp / person & ndash
  • 600 g of potatoes
  • 20 cl of milk and sour cream
  • 4 tablespoons & aggravates fresh cream soup & aggravates 4% mg
  • 400 g of ground beef 5%
  • 1 onion
  • 2 d & rsquoail pods
  • 1 carrot
  • 1 tablespoon and aggravate olive oil soup
  • 50 g of gruy & egravere all & eacuteg & eacute r & acircp & eacute
  • salt, pepper
Pr & eacuteparation:

Chop the onion, the squash and the shallot.
Peel a squash, grate it and squeeze the juice.
& Peel the potatoes and cut them into small pieces.
Cook the potatoes and aggravate the salted or milk mixture for about 30 minutes.
Fry the carrots in the olive oil for 1 minute, then add the onion, the squash and the shallot, then leave for another minute.
Add the meat and then salt and pepper and cook for 10 minutes, stirring.
Pass the potatoes to the grinder or the puree and add the milk, cream and then mix.
Arrange the meat in a gratin dish and cover with puree and then finish with the cheese.
Bake in a very hot oven for 15 minutes and 2 minutes under the grill.


Video: Hachis Parmentier, a French cottage pie