Hachis Parmentier
A note on weekend cooking and a recipe
Though meals at our house tend to be simple during the week, weekends are meant for something a little special. The table is set with candles, old French records play softly in the background, and the pop of a cork signifies this meal will be all about enjoyment.
On Saturdays, we love a plant-based ‘steak’ with pepper-cognac cream sauce, roasted potatoes with fresh rosemary, and a crisp salad with my husband’s balsamic dressing (it really is the best). There may or may not be a starter, but we do love something sweet to end the meal and perhaps a piece of cheese before that. A digestif is also lovely. Tonight, for example, it will be amaretto, served in one of my tiny antique glasses.
Sundays bring slow cooking. Perhaps something from the oven, preferably a classic French dish. Even the cookware used for these meals brings me joy, whether it’s a beautiful casserole dish or a rustic Dutch oven weathered with memories of family meals.
Tomorrow I will be making cassoulet, one of my absolute favorite winter dishes. I wrote the recipe years ago (it appeared in My Winter Kitchen), but I now make it plant-based, and yes, it’s still quite delicious. Of course, I will share that recipe soon, but today I wanted to share my hachis parmentier.
Originally, this French classic was made with leftover pot-au-feu (meat and vegetable stew) baked under a thick layer of mashed potatoes. Today, it is also made with ground meat. In this plant-based version, I use a quality vegan mince, such as Beyond Mince®. You can also use a mixture of lentils and blitzed walnuts, and, of course, regular mince. The only nonnegotiable, in my humble opinion, is a bottle of red wine, preferably a Beaujolais. Its fresh acidity cuts a bit through the richness of the dish, keeping it from feeling heavy while complementing the savory flavors. That, and a table set with a candle or two. All the better if it’s placed in an old wine bottle.
Before you go…
Have you read last week’s interview from my Inspirational Series? I had the pleasure of featuring Bridget Teissier, who has a delectable Instagram account! Read the interview here and follow her account here.
Hachis Parmentier
Serves 4
Ingredients:
1 kg floury potatoes
1 tbsp olive oil, plus a little more for the baking dish
1 onion, finely chopped
1 carrot, peeled and diced
1 garlic clove, finely chopped
500g (plant-based) mince
3 tbsps tomato paste
1 tbsp fresh thyme
Fine sea salt & freshly cracked pepper
1 tbsp flour
125ml mushroom (or beef) stock
2 tsps Dijon mustard
Pinch of nutmeg
3 tbsps (plant-based) crème fraîche
125ml hot (soy) milk
A little butter, for dotting the dish
Instructions:
Brush the potatoes under running water and peel and cut them into pieces. Boil the potatoes in salted water for 15-20 minutes, or until soft. In the meantime, preheat the oven to 180°C and grease a rectangular 26 x 18cm baking dish with a little olive oil. Heat the tbsp of olive oil in a heavy-bottomed casserole and sauté the onion, carrot, and garlic for 5 minutes. Increase the heat, add the mince, and cook for 5 minutes. Stir in the tomato paste, thyme, and salt and pepper and cook for 3 minutes. Go easy on the salt if you’re using plant-based mince. Stir in the flour and pour in the stock. Put a lid on the pan and let the sauce simmer for 10 minutes, stirring occasionally. Meanwhile, make the purée. Drain the potatoes, add mustard, nutmeg, crème fraîche, milk, salt, and pepper and mash to a purée. Place half of the purée in the baking dish in an even layer and top with the mince mixture. Cover with the rest of the purée. Use the tines of a fork to trace a line pattern on the purée. Dot with butter and bake for 30 minutes. Place the dish under the grill for the last few minutes for a nice brown crust. Delicious with a green salad.