undisputed by Antoine Parmentier French eat potatoes . Even in the 70's, the eighteenth century thought in France that the potato is good as food for pigs. People should not eat it, because sometimes poisonous. But thanks to the efforts of Mr. Parmentier Louis XVI first started wearing potato flowers in his buttonhole, which resulted that the potato once reigned in his buttonhole fashion at the royal court. Then, there remained only to convince the French people to the potato. Cute Parmentier got the diabolical idea of the royal guard and ordered to guard the experimental cultivation of potatoes only. At night he had to leave the field without any supervision. How do you imagine the local people immediately began to supply the left unattended fields. In this way the potato came permanently to the French diet:)
I have no idea if it was invented Parmentier Antoine Parmentier hachis , casserole from the remaining meat from the broth and puree ziemniaczango. Probably casserole was so named because it was originally called parmentier potatoes, from the name of the propagator.
Hachis Parmentier, despite the fact that there is a gourmet dishes and is definitely a little photography, as shown in the accompanying photo, is back frequently on our table. It is simply delicious . Top with green salad drizzled with hot sauce or vinaigrette salad with carrots, parsley, olive oil and lemon juice.
As already mentioned, the traditional hachis Parmentier prepared from the remaining meat from the broth and mashed potato . However, this is a dish, which can be interpreted in countless ways. Therefore for us, hachis parmentier sometimes a kind of stew in tomato sauce, mashed potatoes which translate, or stew with vegetables and chickpeas and mashed already mentioned. You can also use the remnants of roast chicken, duck or fish. I recommend to replace the mashed potatoes, green peas, pumpkin, beans, beans, or celery. Just indulge the imagination, and hachis parmentier never get tired and will never be the same. Today I invite you to the traditional version of an exotic hint:)
Hachis Parmentier with an exotic hint of - 4 servings:
Stuffing: 400g
remaining meat from the broth (this time I used a piece of beef and two chicken legs)
3 carrots with a few tablespoons of broth
broth 1 onion, chopped 1 tablespoon olive
massala 2-3 teaspoons (about massala from the island of Reunion I have written here )
pinch or two acute
pepper salt black pepper
Mashed Potato
: 1kg floury potatoes
20g butter 2-3 tablespoons milk
pinch of nutmeg salt
few flakes of cold butter
Preparation:
Peel and coarsely shred. Stew gently in olive oil. The meat and finely shred the carrots. Add the onion and fry for a few minutes. Season to taste massala, salt, pepper and freshly ground black pepper. Pour a few spoonfuls of broth and simmer a few minutes. Stuffing should be moist. Set aside.
peeled and washed potatoes, cut into small cubes. Boil in a little water. Drain and mash fork or wipe with vegetable przecieraka. Under the guise żadym not mix, because it will get ugly sticky mush! Add butter and one tablespoon of milk. Puree should be neither too thin nor too dry. It should be fluffy, velvety texture. Season to taste with salt and nutmeg.
Grease casserole dish with butter. Put the bottom half of the puree, then all the meat stuffing and sauce. Cover the remaining purée. Sprinkle top of slices of cold butter.
Bake in preheated to 200 ° C oven for about 40 minutes or until the potatoes are browning nicely. Serve immediately.
Enjoy!
RECETTE EN FRANÇAIS : Hachis Parmentier avec une note exotique
I have no idea if it was invented Parmentier Antoine Parmentier hachis , casserole from the remaining meat from the broth and puree ziemniaczango. Probably casserole was so named because it was originally called parmentier potatoes, from the name of the propagator.
Hachis Parmentier, despite the fact that there is a gourmet dishes and is definitely a little photography, as shown in the accompanying photo, is back frequently on our table. It is simply delicious . Top with green salad drizzled with hot sauce or vinaigrette salad with carrots, parsley, olive oil and lemon juice.
As already mentioned, the traditional hachis Parmentier prepared from the remaining meat from the broth and mashed potato . However, this is a dish, which can be interpreted in countless ways. Therefore for us, hachis parmentier sometimes a kind of stew in tomato sauce, mashed potatoes which translate, or stew with vegetables and chickpeas and mashed already mentioned. You can also use the remnants of roast chicken, duck or fish. I recommend to replace the mashed potatoes, green peas, pumpkin, beans, beans, or celery. Just indulge the imagination, and hachis parmentier never get tired and will never be the same. Today I invite you to the traditional version of an exotic hint:)
Hachis Parmentier with an exotic hint of - 4 servings:
Stuffing: 400g
remaining meat from the broth (this time I used a piece of beef and two chicken legs)
3 carrots with a few tablespoons of broth
broth 1 onion, chopped 1 tablespoon olive
massala 2-3 teaspoons (about massala from the island of Reunion I have written here )
pinch or two acute
pepper salt black pepper
Mashed Potato
: 1kg floury potatoes
20g butter 2-3 tablespoons milk
pinch of nutmeg salt
few flakes of cold butter
Preparation:
Peel and coarsely shred. Stew gently in olive oil. The meat and finely shred the carrots. Add the onion and fry for a few minutes. Season to taste massala, salt, pepper and freshly ground black pepper. Pour a few spoonfuls of broth and simmer a few minutes. Stuffing should be moist. Set aside.
peeled and washed potatoes, cut into small cubes. Boil in a little water. Drain and mash fork or wipe with vegetable przecieraka. Under the guise żadym not mix, because it will get ugly sticky mush! Add butter and one tablespoon of milk. Puree should be neither too thin nor too dry. It should be fluffy, velvety texture. Season to taste with salt and nutmeg.
Grease casserole dish with butter. Put the bottom half of the puree, then all the meat stuffing and sauce. Cover the remaining purée. Sprinkle top of slices of cold butter.
Bake in preheated to 200 ° C oven for about 40 minutes or until the potatoes are browning nicely. Serve immediately.
Enjoy!
RECETTE EN FRANÇAIS : Hachis Parmentier avec une note exotique
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