This dish is very simple and popular, and usually is made from leftover meat. This might be a recipe for reusing your Holiday’s meat leftover. Also, it is one of this mouth watering comfort food dish, with a hint of sophistication! I say it is perfect for the fall and winter season. (and with a glass of Merlot…)
The origin of the Hachis Parmentier date from the late 18th century. Antoine-Auguste Parmentier, trained as a nutritionist, realized the potential of the potatoes as a nutrient rich vegetable. Until then, this vegetable was not popular, and seen as inedible. This discovery was particularly important as it enabled poor families to survive through starvation periods.
The Hachis Parmentier is therefore made of minced meat, and mash potatoes. This dish is very flexible, and allows many variations based on what you have in the fridge basically. In the recipe below, I used ground turkey with onion and parsley, and a simple mash potatoes homemade with butter. Because the dish is whole, I usually serve this with a simple batavia salad. I like it with provence style tomatoes too, to add a complementary acid taste with it.
- 4 servings
- Preparation time: 30 minutes
- Cooking time: 40 minutes
- Easy, you can involve your children in mashing the potatoes 🙂
Oh yeah! While we are secured at home waiting for Hercules the snowstorm to move along, I am torn between comforting myself and detoxing… Thanks to the French website “Le journal des femmes”, I found the inspiration to cook these Parsnips crisps. Did you know that since the potatoes was introduced in France, this veggie was a little forgotten. Even sometimes, it was given to the pigs! No wonder pork is so good in France!
So I decided to add a little knowledge to the recipe:
- The parsnip: Full of dietary fibers, it contains precious minerals like folate and potassium, as well as lots of Vitamin C.
- I used organic Canola oil, to benefit from the best nutrients. It contains alpha-linolenic acid, an omega-3 fat. Canola is also versatile: it has a neutral taste – perfect to match the strength of parsnips and curry, light texture and a medium-high smoke point, so it works well for sautéing.
- I choose to flavor with curry powder because it has a nice and complex taste that marry so well with the sweet / bitter of parsnip + some potential benefits such as lowering the blood sugar, being a natural anti inflammatory (turmeric), and natural detoxing (coriander). It also has a great taste so it might help eat slowly (not so bad after the holidays!)
- Cayenne pepper: it breaks up congestions, stimulates metabolism in increasing thermogenesis (heat production), perfect for winter.
Recipe step by step:
- Slice 4 medium parsnips quite fine (1/10th of an inch).
- Pour 2 tablespoon of canola oil, 2 tsp of curry powder and 1/2 tsp of cayenne pepper, 1 tsp of coarse salt in a big bowl and stir to mix well.
- Heat the oven at 450°F and spread the slices of either pizza pan or cookie pan. No need to add more oil, it should not stick.
- Bake for 20 minutes at 450°F, and then continue for 5 more minutes with the oven door open to let it dry. Depending on your oven, you might check and adjust to avoid burning the crisps…