Hello! Welcome to the Paulina Cocina community. This time we are going to talk about our dear friend, the potato, in a recipe of French origin and name: Parmentier. This delight is basically a very creamy mashed potato, which we owe its 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, for which we are infinitely grateful!
We tell you a little about its history, how to prepare it, some tips, possible fillings and a super easy recipe, with the optional meat filling.
About the carpenter
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 classic mashed potato, but the way it is prepared has certain differences.
The secret of the success of creamy potato parmentier lies in the combination of simple ingredients and culinary ingenuity that manages to bring out the natural flavor and creaminess of the potato.
What did its inventor discover?
Antoine-Augustin Parmentier was a French agronomist and nutritionist who lived in the 18th century. His story intersects with the potato when, in the context of a France devastated by wars and famine, he had the opportunity to get to know and appreciate this humble tuber during his captivity in Prussia.
Upon returning to his homeland, he decided to dedicate himself to promoting potato consumption, convinced of its nutritional benefits and its ability to fight hunger.
Despite the initial resistance of the population, Parmentier he persevered and became the greatest defender of this food, organizing events and meals in which the potato was the protagonist. Thanks to his tireless work, he managed to make the potato accepted and become a fundamental food for French and world gastronomy.
The origin of the French recipe
The potato parmentier recipe has its roots in the history of France and the influence of this ingenious agronomist. As we mentioned before, Antoine Parmentier actively promoted potato consumption and its acceptance in French society.
In honor of his dedication and legacy, various culinary preparations that had potatoes as the main ingredient began to bear his name, including the famous Hachis Parmentier, a recipe very similar to the traditional Argentine potato cake.
Over time, the recipe evolved and adapted to the tastes and preferences of each region, giving rise to regional and family variations of the dish. Today, the parmentier has become a classic of French cuisine and is enjoyed all over the world.
What did Antoine do with the potato?
Antoine Parmentier He not only dedicated himself to promoting the potato in France, but was also a pioneer in developing new ways of growing and preparing this tuber. Among his many contributions, he is credited with popularizing the technique of sowing in open fields, which facilitated its spread and harvest on a large scale.
In addition, Parmentier was the creator of various recipes that included potatoes as the main ingredient. One of his most famous dishes was the “Hachis Parmentier”which we named before, a preparation that combines minced meat with mashed potatoes.
How is it done?
The preparation of the french potato parmentier recipe It is simple and requires very easy-to-find ingredients. To begin with, the potatoes are cooked in salted water until tender. Then, they are crushed or passed through a masher until a smooth, lump-free puree is obtained.
For a more complete dish, a delicious filling can be prepared, which can vary according to the preferences of the cook. Some popular options include ground beef or ground pork, shredded chicken, sautéed mushrooms, or even roasted vegetables. The filling is mixed with spices and herbs to enhance its flavor.
4 tips for preparation
- Choosing the right potatoes: for a creamy parmentierit is better to choose potatoes with a floury texture, which fall apart easily when cooked, making it easy to obtain a smooth mash.
- Customize the fill: Although the best-known recipe calls for minced meat, you can experiment with different ingredients. Chicken, turkey, mushrooms and even fish are delicious options to vary the parmentier filling.
- Add spices and herbs: To enhance the flavor 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 will love adding a healthy dose of grated cheese to the puree. The cheese will give it a creamier texture and will give it more flavor, similar to Aligot.
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Potato parmentier recipe
Yield: 4/6 servings
Preparation time: 1 hour (approximately)
- 1 kg of floury potatoes
- 100 ml of milk
- 50g butter
- Salt and pepper to taste
- 1 pinch of nutmeg (optional)
Ingredients for meat filling (optional)
- 200 g minced beef or pork
- 1 chopped onion
- 2 minced garlic cloves
- 1 chopped carrot
- 1 cup beef broth (or vegetable broth)
- 1 tablespoon olive oil
- grated cheese (optional)
- Chopped fresh parsley to garnish
How to make potato parmentier step by step
- Peel and cut the potatoes into medium pieces so they cook evenly. Cook in a pot with water and salt over medium heat until tender. This will take around 15-20 minutes.
- Drain the cooked potatoes and return them to the hot pot. Add the warm milk, butter, and mash the potatoes or use a potato masher to achieve a smooth, lump-free puree. Season with salt, pepper and nutmeg to taste. Reserve the puree.
How to make parmentier with meat filling or Hachis parmentier
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until tender and lightly browned.
- Add the minced meat to the pan and cook until cooked through. Add the chopped carrot and cook for a few minutes until tender. Pour the broth into the pan and cook over low heat until it reduces and forms a juicy but not excessively runny mixture. Pepper taste and reserve.
- In a lightly oiled baking dish, layer the mashed potatoes and spread evenly. Add the meat filling over the purée and distribute it evenly. Cover everything with another layer of puree, ensuring that the filling is completely covered. Sprinkle with grated cheese on top.
- Bake the stuffed parmentier in a preheated oven at 200º C, for 25-30 minutes or until the surface is golden. Remove from the oven and let rest for a few minutes before serving. Sprinkle chopped fresh parsley on top to decorate. Enjoy!