Hachis Parmentier with Carrot Mash

• 분량: 4
• 활동 시간: 35 min
• 총 시간: 1 h

재료

• 400 g seitan mince

• 800 g carrots

• 400 g floury potatoes

• 1 onion

• 60 g butter

• pinch nutmeg

• salt

• black pepper

• 1 bay leaf

• 1 sprig thyme

• 1 red bell pepper, finely diced

• 2 garlic cloves, minced

• 1 tbsp tomato paste

• 400 g passata

• 200 ml vegetable stock

• 1 tsp sweet paprika

• 1 tbsp olive oil

• 80 g grated cheese

방향

1. Peel the potatoes and cut them into large chunks. Peel the carrots and cut them into small pieces. Peel and chop the onion.

2. Melt a knob of butter in a large saucepan and gently fry the onion until soft.

3. Add the carrots to the onion, stir and cook on low heat for a few minutes.

4. Add the potatoes, season with salt and pepper and mix well.

5. Tie the bay leaf and thyme together with kitchen twine to make a bouquet garni and place it in the saucepan.

6. Pour water into the saucepan until the vegetables are about half covered. Bring to a boil, reduce the heat to low and cook for about 30 minutes with the lid slightly ajar.

7. Remove the bouquet garni. Mash the vegetables together with the remaining cooking liquid until smooth.

8. Stir in a knob of butter and season with nutmeg, salt and pepper to taste.

9. Preheat the oven to 200 °C.

10. Heat olive oil in a large pan. Fry the seitan mince over high heat for 4–5 minutes until lightly browned.

11. Add the bell pepper and garlic and cook for 3–4 minutes.

12. Stir in the tomato paste and cook briefly.

13. Add the passata, vegetable stock and paprika and simmer for about 10 minutes until slightly thickened. Season with salt and pepper.

14. Transfer the seitan mixture to a baking dish and spread the carrot mash evenly on top. Create ridges with a fork.

15. Sprinkle the grated cheese evenly over the mash.

16. Bake for 20–25 minutes until the top is golden and lightly crisp.

영양 정보

• 1회 제공량: 1/4
• 칼로리: 615
• 지방 전체: 26.4g
• 포화 지방: 13.4g
• 불포화 지방: 12.7g
• 나트륨: 2277mg
• 탄수화물 전체: 54.4g
• 식이섬유: 15.9g
• 총 당류: 25.7g
• 단백질: 37.4g