🧑🍳 Medium
⏲️ 40 min
Vegetarian Parmentier with Chestnuts
Ingredients
- 400 from "Égrené végétal & gourmand"
- 4 shallots
- 3 sweet potatoes
- 1 tablespoon margarine
- 3 tablespoons of almond milk
- 100 g of cooked chestnuts
- 200 g of mushrooms (chanterelles, trumpet mushrooms, button mushrooms)
- 5 sprigs of chives
- Olive oil
The Step-by-Step Recipe
- Peel and roughly chop the sweet potatoes. Cook them for 15 minutes in a pot of boiling water, then purée them with the margarine and warm almond milk. Season with salt and pepper.
- Peel and finely chop the shallots. In a skillet with a little olive oil, sauté the shallots. Add the plant-based ground meat and continue cooking for 5 minutes. Set the mixture aside.
- Quickly sauté the mushrooms and chestnuts in an oiled skillet. Season with salt and pepper.
- Place 4 cookie cutters on a baking sheet lined with parchment paper. Spoon 2 tablespoons of ground meat into the bottom of each, followed by 2 tablespoons of sweet potato purée.
- Bake for 10 minutes at 180°C. Remove the cookie cutters and top with the mushrooms and chestnuts.
- Garnish with chopped fresh chives on top and ENJOY!
