Hachis Parmentier
This week’s French Fridays with Dorie recipe is this wonderfully comforting meat pie topped with fluffy, cheesy mashed potatoes. It’s easy to make and hits the spot on a cool autumn evening.I opted for the Bonne Idee version and sauteed a finely diced carrot, 1/2 white onion and 2 ribs of celery with the garlic. I added fresh parsley and lemon thyme from my garden. The blend of flavors with the sausage and broth (of course, I used Penzeys Beef Soup Base) was rich and flavorful.
Garden Beans
We grew these colorful beans from seed! I steamed them, sprinkled them with salt, and added a dollop of butter. They were the perfect complement to this hearty dish.
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| Bon Appetit! |
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Your hachis parmentier looks beautiful! I especially love the crusty top.
Also, gorgeous beans. It is too bad the purple ones turn green; the purple is so pretty.
Yummy! That spread looks delicious =)
Thanks, Kelly! I know – it was quite a surprise that the beans changed color, but they were really good!
Thanks, Monica! I never know what to say when people ask what kind of food I feature on my blog – I just want to say “good, fresh stuff!”.
Those beans are beautiful. I too am a huge fan of Penzey’s. I have not tried their broth yet. Great idea.
Thanks, Nicole! It was fun watching them grow!
We have the Penzeys Soup Bases in several flavors – they’re great to have on hand & taste so much better than canned broth!
What beautiful beans and your hachis parmentier looks lovely.
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Merci!
This looks incredibly delicious! It really is the perfect comfort meal for a cool fall night!