All Simple Vegetable Recipes


Potato Parmentier

POTAGE PARMENTIER


This recipe is never the same twice but is generally a mixture of twice the quantity of potato to
onion sweated in fat and then pureed in a broth of beef, veal or chicken stock and milk and garnished with chopped parsley.

 

Serves 4

  • 1 lb (450 g) floury-variety potatoes

  • 1/2 lb (225 g) onions

  • 11/2 oz (40 g) each butter and flour

  • 11/4 pts (700 ml) stock

  • 5floz (150ml) milk

  • salt, pepper

  • parsley, finely chopped and croutons

  1. Boil the potatoes in salted water, skin and mash. Meanwhile, in a heavy bottomed 2 pt casserole, sweat the finely sliced onion in the butter for five minutes over a low flame.

  2. Add the sifted flour to make a roux and gradually add the hot stock. Bring to the boil and allow to simmer for five minutes.

  3. Add the potato, simmer for a further five minutes and add the milk. Check the seasoning and whisk in a blender for two minutes to amalgamate.

  4. Serve with a sprinkling of finely chopped parsley and croutons.

More about Potatoes Recipes


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