PARMENTIER RECIPE RECIPES

Name: Potage Parmentier (Potato & Leek Soup) – Julia Child
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 lb potato, peeled and diced (I leave skins on); 3 cups leeks, thinly sliced (white and tender green parts only); 2 quarts water; 1 tablespoon salt; 4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter; 2 -3 tablespoons minced parsley or 2 -3 tablespoons chives

POTAGE PARMENTIER (POTATO & LEEK SOUP) – JULIA CHILD ...

Potage Parmentier (Potato & Leek Soup) – Julia Child ... image

Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb potato, peeled and diced (I leave skins on)
3 cups leeks, thinly sliced (white and tender green parts only)
2 quarts water
1 tablespoon salt
4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter
2 -3 tablespoons minced parsley or 2 -3 tablespoons chives

Steps:

Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
Good hot, cold or room temperature.
Variations:.
The following may be simmered with the potatoes and leeks at the start:.
Sliced or diced carrots or turnips.
Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
Half-cooked dried beans, peas, or lentils, including their cooking liquid.
The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
Shredded lettuce, spinach, sorrel, or cabbage.
Diced, cooked leftovers of any of the preceding vegetables.
Tomatoes, peeled, seeded, juiced and diced.

Nutrition Facts : Calories 180.6, FatContent 5.9, SaturatedFatContent 3.5, CholesterolContent 20.6, SodiumContent 1785.2, CarbohydrateContent 29.8, FiberContent 3.8, SugarContent 3.5, ProteinContent 3.7

PARMENTIER POTATOES - FRENCH POTATO RECIPE | GREEDY GOURMET

Parmentier Potatoes - French Potato Recipe | Greedy Gourmet image

Parmentier Potatoes are cubed pieces of potatoes that are roasted with garlic and herbs until golden and crunchy. Best served with other French recipes.

Provided by Michelle Minnaar

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 6

Ingredients

1kg (2lbs) potatoes, peeled and cut into 2.5cm (2in) cubes
45ml (3 tbsp) vegetable or sunflower oil
4 garlic cloves, peeled and crushed
15ml (1 tbsp) fresh thyme leaves, washed and finely chopped
15ml (1 tbsp) fresh rosemary, washed and finely chopped
salt and pepper, to taste

Steps:

Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.
Place the oil in a large roasting tin and place in the oven.
Parboil the potatoes in a large pot of salted water over a high heat for 5 minutes. Do not overcook!
They should still have a slight crunch to them.
Drain them in a colander and let them completely dry.
Remove the roasting tin from the oven and carefully place the potato cubes in a single layer.
Turn them around a bit for all surfaces to get covered in oil.
Roast in the oven for 20 minutes, then stir in the garlic and fresh herbs.
Return to the oven for another 15 minutes or until the potatoes are golden and crispy.
Season to taste and serve immediately. Parmentier Potatoes work as a side dish for most western meals. Enjoy!

Nutrition Facts : ServingSize A side dish size, Calories 272 calories, SugarContent 2.9 g, SodiumContent 41 mg, FatContent 10.8 g, SaturatedFatContent 1.5 g, TransFatContent 0 g, CarbohydrateContent 41 g, FiberContent 6.5 g, ProteinContent 4.5 g, CholesterolContent 0 mg

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