Have You Made A “Parmentier?”
Well first of all, what is it? Guess what? I learned something new!
In culinary terms, “Parmentier” is a French adjective meaning prepared, served, or garnished with potatoes.
The term is named after the famous French pharmacist and nutritionist who heavily promoted the potato in France, at a time when potatoes were thought to be poisonous!
My wife’s Instagram handle proudly says “lover of potatoes”, and so am I – so I’m glad the French learned not to fear the mighty spud – and with that in mind, let’s make this delicious vegetarian version of a “Shepard’s Pie”, courtesy of 3 Michelin-starred Chef Dominique Crenn!
Chef Dominique Crenn’s Vegetable Parmentier!
This delicious dish is made in two parts: you prepare creamy mashed potatoes and also a healthy vegetable medley!
First, here are the ingredients for the vegetables:
- 3 tbsp. extra-virgin olive oil, divided
- 2 carrots or other root vegetables, peeled and diced
- 1 yellow onion or leek, trimmed and minced
- 4 c. summer diced squash and zucchini
- 2⁄3 c. vegetable stock
- Fleur de sel or kosher salt, to taste
- Freshly cracked black pepper, to taste
As you can see, I prepped all of my ingredients ahead of time. In a pan set over medium heat, warm 1 tbsp. of olive oil. Add the diced carrots and other root vegetables like my cubed butternut squash and cook until tender, about 10 minutes.
I then added my garlic and onion and zucchini and cooked for ten more minutes together.
Next, add 2⁄3 c. of vegetable stock and cook, stirring occasionally, until the liquid is almost entirely absorbed, about five minutes. It’s like an orchestra of deliciousness:
After five minutes, season with salt and pepper to taste…I also added a bit of oregano because I thought it would add a nice bit of flavor…set aside for now.
For The Mashed Potatoes:
- 1 kg Yukon Gold potatoes
- 2⁄3 cup whole milk
- 100 g room-temperature butter, cubed
- Fleur de sel or kosher salt, to taste
- Freshly cracked white or black pepper, to taste
OK, everyone can make mashed potatoes…peel and cut them, boil in salted water until done, then drain the water.
Once the potatoes are fully drained, place them back in the pot.
Gradually whisk warm milk into the potatoes, along with the soft butter cubes. If the texture is too thick, add warm water by the tablespoon until your desired consistency is achieved. Season the potatoes with fleur de sel or kosher salt and white or black pepper, to taste.
Preheat the oven to 375°F. Butter your gratin dish, then spoon a layer of vegetables into the bottom. Spoon a layer of Mashed Potatoes on top of the vegetables, then smooth out the potatoes with a fork. Here’s how easy it was:
The last part of the process before baking is to cover the Mashed Potatoes with shredded Comté cheese.
Bake the Vegetable Parmentier in the oven until the cheese is bubbling and lightly browned, about 20 minutes.
Here it is: a gorgeous vegetable Parmentier, which is much like a Shepards Pie without meat – and who needs it?
As you can see, the top turned golden brown and forms a nice crispy dome – and is a blast to cut open because the aroma of the vegetable inside is incredible!
The crispy top melts away as the mashed potatoes and sautéed vegetables fill your mouth…delicious!
This is a great side dish with any main, or if you want to have a vegetarian night, just have some bread with it and a fresh salad.
Some of you know that my wife and I met Chef Crenn a few years ago when we ate at her 3-Michelin star restaurant:
And we had one of the best meals of our lives that night – here’s a tase:
You can see all that we ate by clicking on my story here!
It was truly shocking to my wife and I that Chef Crenn was the FIRST FEMALE CHEF EVER AWARDED 3-Michelin stars in the US. I think that organization is so far behind the times in recognizing great US female Chefs.
As for potatoes, my wife loves them and so do I, especially like this:
This potato tower topped with caviar was just one way we had potatoes in Paris…click here to see them all:
I also made the most famous “pomme puree” in the world, thanks to the late great Chef Joel Robuchon…click here for a recipe that was actually challenged for not having enough potatoes in it!
My “Bite! Eat! Repeat!” food blog has recipes, food from around the world, plus so much more!
You can subscribe and have the stories delivered to your email – click here to see all of the fun food I share!
Let me know your favorite potato dish, and if you like this story, please share on social media – thanks!
Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Cookbooks, Eat This!, Fine Dining, Food, Food Writing, Recipes, Restaurants, Wacky Food
Bite! Eat! Repeat! 
Oh my! That looks fabulous! Great idea. My daughter, grand daughter and I were in Paris and we went to Maxim’s just for the potatoes!!!
Wow, that looks delicious! My mom used to make a vichyssoise which was so good! I have the recipe, might make it again.