Hachis Parmentier (Traditional + Vegan+ Cauliflower Mash!)

Hachis Parmentier (Traditional + Vegan+ Cauliflower Mash!)

Hachis Parmentier is a traditional French dish that is pure cold-weather comfort food! Learn how to make this classic dish as well as a vegan version of it too! I’ll also show you how to make a delicious alternative to mashed potatoes, cauliflower mash.

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CHAPTERS:
:30 Traditional Hachis Parmentier Recipe
7:37 Vegan Hachis Parmentier Recipe
9:43 How To Make Cauliflower Mash
11:57 How to Thicken Runny Cauliflower Mash

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TRADITIONAL HACHIS PARMENTIER
Serves 8
Print Recipe Here: http://bit.ly/3aXZa1i

INGREDIENTS:
1 Tbsp (15ml) olive oil
1 1/2 cups (225g) yellow onion
1 lb (450g) ground beef
1 Tbsp (15ml) olive oil
1/2 tsp (2.5ml) salt
cracked pepper to taste
1 tsp (5ml) Worcestershire sauce
1 1/2 tsp (7.25ml) Herbs de Provence
1/4 cup (60ml) dry white wine (Chardonnay or Sauvignon Blanc)
2 garlic cloves, minced
1 Tbsp (15ml) fresh thyme, chopped
4 lbs (1800g) of Russet Potatoes
5 Tbsp (75g) Butter
1/2 cup (120ml) milk
1/4 tsp-1/2 tsp (1.25ml-2.5ml) salt (according to taste)
1 cup (130g) Gruyere Cheese, shredded
1/2 tsp (2.5ml) fresh thyme, chopped for garnish

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METHOD:
Peel and quarter potatoes and set to boil. Cook until tender.

Meanwhile, heat a large oven-safe casserole over a medium-high flame. Add onions and saute until fragrant. Season with salt and pepper. Add the beef and cook until cooked through.

Season with salt and pepper, Herbs de Provence, Worcestershire Sauce, white wine, garlic, and fresh thyme. Simmer for 2-3 minutes until wine is evaporated and then set aside to cool.

Place butter into a large bowl. Process potatoes through a ricer, whisk puree until the butter has melted. Add milk and salt.

Mix the beef with half of the potatoes, then spread the remaining potatoes on top. Sprinkle with the cheese, add the garnish of thyme and cracked pepper.

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Bake at 375F for 20-25 mins. Then place under the broiler for 3 minutes until cheese is bubbly and browned. Serve with a tossed salad.

FRENCH VINAIGRETTE:

Ingredients:
1 Tbsp (15ml) Dijon Mustard
1 Tbsp (15ml) White Wine Vinegar
6 Tbsp (90ml) Grapeseed oil
pinch of salt and pepper
1 shallot, minced

METHOD: Whisk together mustard and vinegar. Slowly whisk in oil until combined, add seasoning and shallot.

VEGAN HACHIS PARMENTIER
Serves 4
*Print REcipe Here* http://bit.ly/2ZgJQHM

INGREDIENTS:
3 cups (700ml) water
1 cup (180ml) French Green Lentils, rinsed
1 Tbsp (15ml) Olive Oil
1 cup (180ml) Shallots, chopped
1 1/2 cups (200g) white mushrooms, quartered
1 1/2 cups (200g) portobello mushrooms, quartered
1 tsp (5ml) Herbs de Provence
Salt and Pepper to Taste
1 garlic clove, minced
2 Tbsp (30ml) Fresh Parsely
CAULIFLOWER MASH:
30 ounces (875g) Cauliflower florets
1 Tbsp (30ml) olive oil
2 Tbsp (30g) Vegan Butter
Salt and pepper to taste

METHOD:
Boil water for lentils. Simmer lentils, covered, for 20 minutes until tender.

Meanwhile, saute shallots until tender. Season with salt and pepper. Add the mushrooms and cook until browned and tender, season with salt, pepper, herbs de Provence, garlic, and parsley. Set aside.

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Place cauliflower in a pot of water, until submerged. Cover and cook for 10 minutes or until tender.

Add cooked cauliflower to a food processor with olive oil and vegan butter, until smooth.

Fill skillets, or a 9-inch casserole, with the lentils, then top with the cauliflower mash. Reheat in a 350F until warmed through. About 15 minutes. Garnish with fresh parsley.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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