Veal Parmentier
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 2 carrots, diced
- 10 mushrooms, minced
- 454 g (1 lb) of veal, chopped
- 4 to 5 yellow potatoes
- 45 ml (3 tablespoons) of butter, melted
Optional:
- 2 tomatoes, diced
- 30 ml (2 tablespoons) of fresh thyme, chopped
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Preheat oven to 400°F (200°C).
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In a skillet, melt 15 ml (1 tablespoon) of butter over medium heat. Sauté the leeks, carrots, and mushrooms for 3 to 4 minutes.
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Add the veal and the tomatoes, if desired. Season with salt and pepper. Simmer over medium-low heat for 10 to 12 minutes, until the liquid has evaporated. Transfer the mixture to a 20 cm (8 inches) baking dish.
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Meanwhile, with a mandolin or a grater, slice the potatoes into fine julienne. Pat dry with paper towels. In a bowl, toss the potatoes with the remaining butter and the thyme, if desired. Season with salt.
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Top the veal mixture with the julienned potatoes. Bake for 20 to 25 minutes, or until the potatoes are tender and golden.
Did you know that...
Each package of 250 g of sliced leeks contains 4 cups of sliced leeks, washed and ready to cook.
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