Parmentier à la Patate douce

Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Parmentier à la Patate douce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Parmentier à la Patate douce is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They're fine and they look wonderful. Parmentier à la Patate douce is something that I have loved my entire life.

Many things affect the quality of taste from Parmentier à la Patate douce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Parmentier à la Patate douce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Parmentier à la Patate douce is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Parmentier à la Patate douce estimated approx 10min + 30min.

To begin with this particular recipe, we must prepare a few ingredients. You can have Parmentier à la Patate douce using 5 ingredients and 5 steps. Here is how you cook it.

il me restait un peu de boeuf bourguignon et une patate douce toute seule et voilà ce petit plat vite fait ...

Ingredients and spices that need to be Prepare to make Parmentier à la Patate douce:

1. 300 g environ de reste de bœuf bourguignon
2. 1 patate douce
3. 2 petites pommes de terre
4. 1 filet d'huile de truffes
5. 1 grosse pincée de gros sel

Steps to make to make Parmentier à la Patate douce

1. Mettre dans une casserole d'eau froide le sel ainsi que les légumes. Porter à ébullition et laisser cuire jusqu'à ce qu'ils soient bien fondants (environ 20 minutes
2. Hacher grossièrement au couteau les restes du bourguignon : viande, légumes et oignons tous ensemble. déposer le tout dans le fond d'un plat à four. napper avec le reste de sauce.
3. Quand les légumes sont cuits, retirer la peau, puis les passer au moulin à légumes avec la grille moyenne au dessus d'un saladier. Quand ils sont bien écrasés poivrer à votre goût et verser un filet d'huile de truffes et mélanger
4. Répartir la purée sur la viande et mettre au four pendant 10 minutes environ à 180° puis sous le grill pendant 5 minutes
5. Servir avec de la salade bien croquante

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