Hachis Parmentier Végétarien
(Blogger Fail: So, I actually wrote this post last week and thought I'd hit the publish button. Oops!)
As the temperature dropped well below freezing, comfort food was a must on Monday night's dinner menu. Then again, I also didn't want to venture out to the grocery store. I surveyed my kitchen stock, and decided to peruse Dorie Greenspan's Around My French Table, to see what the French had in mind for a stick-to-your-ribs dish with relatively few ingredients. I'm a sucker for anything with a picture, and the photo of the Hachis Parmentier in the book almost made me forget just how frigid it was outside. Hmmmmm, but did I have the ingredients?
As the temperature dropped well below freezing, comfort food was a must on Monday night's dinner menu. Then again, I also didn't want to venture out to the grocery store. I surveyed my kitchen stock, and decided to peruse Dorie Greenspan's Around My French Table, to see what the French had in mind for a stick-to-your-ribs dish with relatively few ingredients. I'm a sucker for anything with a picture, and the photo of the Hachis Parmentier in the book almost made me forget just how frigid it was outside. Hmmmmm, but did I have the ingredients?
The original recipe called for braised beef and sausage, of which I had neither. The "bonne idée" note on the side, however, suggested using ground beef and sausage (of which I still had neither), but that got me thinking....I did have a couple of bags of soy crumbles in the freezer. I figured that by adding the right spices (Parsley, Sage, Rosemary, and Thyme à la Scarborough Fair) I could mimic both the savory beef and spicy sausage flavors, and concoct a vegetarian version of this traditional French comfort food. So, does my picture above make you feel all warm and comforted?
As Adapted from Dorie Greenspan's Around My French Table
1 - Small Onion (diced)
2 - Bags of Soy Crumbles
1 Tablespoon - Parsley
1 Teaspoon - Sage
1 Teaspoon - Rosemary
1 Teaspoon - Thyme
1 Tablespoon - Tomato Paste
1 Cup - Vegetable Broth
*Salt and Pepper to Taste
2lbs - Potatoes
3/4 Cup - Milk
1/2 Cup Gruyère (grated)
2 Tablespoons - Parmesan or Asiago (grated)
1 Tablespoon - Butter (grated)
- Preheat oven to 400°F
- Sauté garlic and onions in a large skillet 'til onions become translucent.
- Add soy crumbles and spices to skillet, and cook 'til the crumbles are cooked.
- Stir in broth and tomato paste, and cook on medium 'til mixture thickens.
- Spoon "meat" mixture into a 9x13 casserole dish, cover, and set aside.
- Boil quartered potatoes (I leave the skins on) until you can poke them easily with a fork.
- When potatoes are cooked, add milk, and mash them using a potato masher, hand mixer, or immersion blender (my fave!).
- Spoon potatoes over meat mixture.
- Spread grated cheese over potatoes
- Top with shredded butter, and bake for 30minutes or 'til topping is golden brown.
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