Hello! Welcome to the community of Paulina Kitchen. On this occasion we are going to talk about our beloved friend, the potato, in a recipe of French origin and name: Parmentier . This delight is basically a mashed potatoes, creamy, that we owe the origin to a French agronomist, Antoine Parmentier. Antoine among other things, made the potato famous, and proposed it as an ingredient to prepare many recipes, that's why we are infinitely grateful!
We tell you a little about their history, the way to prepare it, some tips, possible fillings and a super easy recipe, with the optional meat filling.
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About the Parmentier
The Parmentier is a gastronomic preparation created by Antoine Parmentier , which stands out for its main ingredient: the potato. Its creamy texture is very similar to that of a puree of classic potatoes , but its form of preparation has certain differences.
The secret of the success of the Creamy Potato Paramentier lies in the combination of simple ingredients and the culinary ingenuity that manages to highlight the natural flavor and creaminess of the potato.
What did you discover your inventor?
Antoine-Augustin Parmentier was a French agronomist and nutritionist who lived in the 18th century. His story crosses the potato when, in the context of a France razed by wars and famine, he had the opportunity to know and appreciate this humble tuber during his captivity in Prussia.
Upon returning to his homeland, he decided to devote himself to promoting the consumption of the potato, convinced of his nutritional benefits and his ability to combat hunger.
Despite the initial resistance of the population, Parmentier persevered and became the greatest defender of this food, organizing events and meals in which the Pope was the protagonist. Thanks to his tireless work, he made the Pope accepted and became a fundamental food for French and world cuisine.
The origin of the French recipe
The Potato de Potata recipe has its roots in the history of France and the influence of this ingenious agronomist. As we mentioned before, Antoine Parmentier actively promoted the consumption of potatoes and its acceptance in French society.
In honor of their dedication and legacy, various culinary preparations that had the potato as the main ingredient began to bear their name, including the famous Hachis Parmentier, a recipe very similar to the traditional potato cake of Argentina.
Over time, the recipe evolved and adapted to the tastes and preferences of each region, leading to regional and family variations of the dish. Nowadays, Parmentier has become a classic of French cuisine and is enjoyed worldwide.
What did Antoine do with the potato?
Antoine Parmentier not only dedicated himself to promoting potatoes in France, but also a pioneer in the development of new ways of cultivating and preparing this tuber. Among its many contributions, the popularization of the planting technique in open fields is attributed, which facilitated its large -scale spread and harvest.
In addition, Parmentier was the creator of various recipes that included the potato as the main ingredient. One of his most famous dishes was the "Hachis Parmentier" , which we name before, a preparation that combines minced meat with mashed potatoes.
How is it done?
The preparation of the French recipe for Potato Potato is simple and requires very easy to get ingredients. To start, the potatoes are cooked in salt water until they are tender. Then, they crushed or passed through a papuré until a soft and lump puree was obtained.
For a more complete dish you can prepare a delicious filling, which can vary according to the preferences of who cooks. Some popular options include veal meat (beef) or chopped pork, strands, sauteed fungi or even roasted vegetables. The filling is mixed with spices and herbs to enhance its flavor.
4 tips for preparation
- Choose the appropriate potatoes: for a creamy parmentier , it is better to choose flour texture potatoes, which are easily undone to cooking, which facilitates obtaining a soft puree.
- Customize the filling: While the best known recipe has minced meat, it can be experienced with different ingredients. Chicken, turkey, fungi and even fish are delicious options to vary the stuffing of the parmentier.
- Add spices and herbs: To enhance the taste of the parmentier, a combination of spices and herbs such as thyme, rosemary, garlic and nutmeg can be added. Excellent options to give it a touch of aroma and flavor.
- Incorporate cheese: cheese lovers, they will love adding a good dose of grated cheese in puree. The cheese is going to give you a more creamy texture and it will give more flavor, similar to Aligot .
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Potato PARmentier Recipe
Yields: 4/6 portions
Preparation time: 1 hour (approximately)
Ingredients
- 1 kg of flour potatoes
- 100 ml of milk
- 50 g of butter
- Salt and pepper to taste
- 1 pinch of nutmeg (optional)
MEAT FILLING INGREDIENTS (Optional)
- 200 g of veal meat or chopped pork
- 1 chopped onion
- 2 chopped garlic cloves
- 1 chopped carrot
- 1 cup of meat broth (or vegetable broth)
- 1 tablespoon of olive oil
- Grated cheese (optional)
- Chopped fresh parsley to decorate
How to make Potato Potato Step by step
- Peel and cut the potatoes into medium pieces so that they are cooked uniformly. Cook in a pot with water and salt over medium heat until they are tender. This will take around 15-20 minutes.
- Drain cooked potatoes and return them to the hot pot. Add lukewarm, butter and crush the potatoes or use a papuré to achieve soft puree and no lumps. Condicate with salt, pepper and nutmeg to taste. Reserve puree.
How to make parmentier with meat filling or happy parmentier
- In a large pan, heat olive oil over medium heat. Add chopped onion and garlic and cook until they are tender and slightly golden.
- Add the minced meat to the pan and cook until well cooked. Incorporate the chopped carrot and cook for a few minutes until it is tender. Pour the broth into the pan and cook over low heat until a juicy mixture is reduced and not excessively liquid. Salpimentar at ease and book.
- In a slightly oiled oven source, place a layer of potato puree and extend it evenly. Add the meat filling on puree and distribute it uniformly. Cover everything with another layer of puree, ensuring that the filling is completely covered. Sprinkle with grated cheese on top.
- Bake the pamentier stuffed in preheated oven at 200º C, for 25-30 minutes or until the surface is golden. Remove from the oven and let stand a few minutes before serving. Sprinkle chopped fresh parsley on top to decorate. Enjoy!
