Sweet potato parmentier
More than your classic parmentier, this original and easy recipe features sweet potato. Perfect for a family meal on Sunday.
1. Wash and dry the parsley and chop it. Heat the oil in a pressure cooker and let brown the meat on all sides for 5 minutes. Add the bouquet garni and the clove. Pour the cognac, red wine and 1 liter of water. Sprinkle the veal stock and stir. Put under pressure and cook for 45 minutes. Let stand for 15 minutes. Drain and fall the meat off the bone. Pour 20 cl degreased cooking juices and the parsley. Salt and pepper. Mix and set aside.
2. Peel and wash the sweet potatoes and potatoes, then cut into pieces. Pour cold water in a large saucepan. Salt and add the vegetables. Cook for minutes. Drain and mash with a potato masher. Add butter and cream. Pepper and sprinkle with 5 spices. Mix and adjust the seasoning with salt.
3. Preheat the oven to th. 6-180°C. Divide the meat in a baking dish and top with mashed potatoes. Sprinkle with bread crumbs and bake for 20 minutes. Serve directly from the baking dish with a green salad.
