{"id":3489,"date":"2020-01-31T03:56:30","date_gmt":"2020-01-31T08:56:30","guid":{"rendered":"http:\/\/french-barn.com\/blog\/?p=3489"},"modified":"2020-01-31T03:56:32","modified_gmt":"2020-01-31T08:56:32","slug":"hachis-parmentier-au-boeuf-legumes","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/en-francais\/hachis-parmentier-au-boeuf-legumes","title":{"rendered":"Hachis Parmentier au Boeuf & L\u00e9gumes"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

Par une froide nuit d’hiver, il n\u2019y a rien de plus r\u00e9confortant que ce Hachis Parmentier avec un rago\u00fbt de b\u0153uf et de l\u00e9gumes-racines comme base. M\u00eame si les vacances sont termin\u00e9es, le Canada a un long hiver devant lui ! Mes moments pr\u00e9f\u00e9r\u00e9s de l’hiver sont les nuits et les week-ends plus lents pass\u00e9s dans la cuisine, pr\u00e9parant quelque chose d’un peu sp\u00e9cial pour le d\u00eener. Ce plat peut prendre des heures \u00e0 cuire et \u00e0 mijoter, mais le r\u00e9sultat final vaut tout l’amour qu’on y retrouve.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Un Hachis Parmentier est la version fran\u00e7aise d’un P\u00e2t\u00e9 Chinois. Bien qu’au lieu d’utiliser du b\u0153uf hach\u00e9 ou de l’agneau comme base, il est traditionnellement pr\u00e9par\u00e9 avec des morceaux de b\u0153uf. Il s\u2019agissait \u00e0 l\u2019origine d\u2019une fa\u00e7on d’utiliser les restes de rago\u00fbt, mais a \u00e9volu\u00e9 en un plat \u00e0 part enti\u00e8re !<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Pour ma vision du plat, j’ai cr\u00e9\u00e9 un rago\u00fbt (tr\u00e8s) copieux avec du vin rouge, des navets, des panais, des carottes et des pommes de terre. Les carottes et les panais donnent une touche naturellement douce au rago\u00fbt. Je recommande fortement de doubler la recette de base et de l’appr\u00e9cier comme rago\u00fbt avant de la transformer en Hachis Parmentier. Les pommes de terre sont extra cr\u00e9meuses de sorte qu’elles sont faciles \u00e0 d\u00e9poser sur la base, mais n’h\u00e9sitez pas \u00e0 sauter l’\u00e9tape suppl\u00e9mentaire de pochage et \u00e0 simplement \u00e9taler la pur\u00e9e de pommes de terre sur la base avec une fourchette avant la cuisson. R\u00e9galez-vous !<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Hachis Parmentier au Boeuf & L\u00e9gumes<\/h3>\n\n\n\n

Ingr\u00e9dients<\/h4>\n\n\n\n

Pour le remplissage :<\/em><\/p>\n\n\n\n

  • 2 cuill\u00e8res \u00e0 soupe d’huile d’olive extra vierge<\/li>
  • 2 lb de b\u0153uf \u00e0 rago\u00fbt, coup\u00e9 en petits morceaux<\/li>
  • sel et poivre concass\u00e9, au go\u00fbt<\/li>
  • 2 cuill\u00e8res \u00e0 soupe de beurre non sal\u00e9<\/li>
  • 1 gros oignon, hach\u00e9<\/li>
  • 3 gousses d’ail, \u00e9minc\u00e9es<\/li>
  • 1 cuill\u00e8re \u00e0 soupe de thym frais, hach\u00e9 grossi\u00e8rement<\/li>
  • 1 cuill\u00e8re \u00e0 caf\u00e9 de romarin frais, hach\u00e9 grossi\u00e8rement<\/li>
  • 2 feuilles de laurier fra\u00eeches<\/li>
  • 2 navets moyens, coup\u00e9s en d\u00e9s<\/li>
  • 2 carottes, pel\u00e9es et coup\u00e9es en d\u00e9s<\/li>
  • 2 panais, pel\u00e9s et coup\u00e9s en d\u00e9s<\/li>
  • 2 pommes de terre moyennes, pel\u00e9es et coup\u00e9es en d\u00e9s<\/li>
  • 1 cuill\u00e8re \u00e0 soupe de p\u00e2te de tomate (facultatif)<\/li>
  • 1\/2 tasse de vin rouge sec de qualit\u00e9 (comme le pinot noir)<\/li>
  • 4 tasses de bouillon de b\u0153uf faible en sodium, achet\u00e9 en magasin ou fait maison<\/li>
  • 1 cuill\u00e8re \u00e0 soupe de f\u00e9cule de ma\u00efs<\/li><\/ul>\n\n\n\n

    Pour la garniture :<\/em><\/p>\n\n\n\n

    • 2 lb de pommes de terre, pel\u00e9es et coup\u00e9es en d\u00e9s<\/li>
    • 1\/4 tasse de beurre non sal\u00e9<\/li>
    • 1\/4 tasse de cr\u00e8me \u00e9paisse<\/li>
    • sel et poivre, au go\u00fbt<\/li>
    • 1\/4 cuill\u00e8re \u00e0 caf\u00e9 de muscade moulue<\/li><\/ul>\n\n\n\n

      Instructions<\/h4>\n\n\n\n

      Pour le remplissage :<\/em> <\/p>\n\n\n\n

      1. In a large pot over medium-high heat add the olive oil. Working in batches, sear the beef cubes on each side until browned. Season with <\/li>
      2. Dans une grande casserole \u00e0 feu moyen-\u00e9lev\u00e9, ajoutez l’huile d’olive. Travailler par lots, saisir les cubes de b\u0153uf de chaque c\u00f4t\u00e9 jusqu’\u00e0 ce qu’ils soient dor\u00e9s. Assaisonner de sel et de poivre. Transf\u00e9rer le b\u0153uf dans un bol et mettre de c\u00f4t\u00e9 jusqu’\u00e0 ce qu’il soit pr\u00eat \u00e0 \u00eatre utilis\u00e9.<\/li>
      3. Dans la m\u00eame casserole, ajoutez le beurre, les oignons et l’ail. Cuire jusqu’\u00e0 ce que les oignons commencent \u00e0 devenir translucides, environ 5 minutes. Assaisonner de sel et de poivre.<\/li>
      4. Ajoutez le thym, le romarin, les feuilles de laurier, les navets, les carottes, les panais et les pommes de terre. Cuire encore 5 minutes en remuant de temps en temps.<\/li>
      5. Ajouter le b\u0153uf suivi de la p\u00e2te de tomate, du vin rouge et du bouillon de b\u0153uf. Porter \u00e0 \u00e9bullition et r\u00e9duire imm\u00e9diatement \u00e0 un mijotage. Couvrir avec couvercle et mijoter 2 heures, jusqu’\u00e0 ce que le b\u0153uf soit tendre. Jeter les feuilles de laurier.<\/li>
      6. Retirez 1\/4 tasse de bouillon de la casserole et fouettez avec la f\u00e9cule de ma\u00efs pour cr\u00e9er une bouillie. Remuer la suspension dans la casserole et cuire jusqu’\u00e0 ce que le bouillon \u00e9paississe, environ 2 minutes. Retirer du feu et transf\u00e9rer dans un plat de cuisson de 9 x 12 pouces. Mettre de c\u00f4t\u00e9.<\/li><\/ol>\n\n\n\n

        Pour la garniture :<\/em> <\/p>\n\n\n\n

        1. Placer les pommes de terre dans une grande casserole et couvrir d’eau froide. Assaisonner g\u00e9n\u00e9reusement de sel. Porter l’eau \u00e0 \u00e9bullition et cuire jusqu’\u00e0 ce que les pommes de terre deviennent tendres \u00e0 la fourchette, environ 15 minutes.<\/li>
        2. \u00c9goutter les pommes de terre et les remettre dans la casserole. \u00c9craser le beurre, la cr\u00e8me, le sel, le poivre et la muscade jusqu’\u00e0 consistance lisse.<\/li>
        3. Transf\u00e9rer les pommes de terre dans une grande poche \u00e0 douille munie d’une pointe en \u00e9toile. D\u00e9poser en cuiller\u00e9es sur la garniture.<\/li>
        4. Cuire au four de 30 \u00e0 40 minutes \u00e0 375 degr\u00e9s, ou jusqu’\u00e0 ce que les pommes de terre soient dor\u00e9es. Servir chaud.<\/li><\/ol>\n\n\n\n
          \"\"<\/figure><\/div>\n\n\n\n

          Remarque : Pour une version plus l\u00e9g\u00e8re de cette recette, essayez d’utiliser des poitrines de poulet et du bouillon de poulet en d\u00e9s ! Les r\u00e9sultats seront toujours r\u00e9confortants et savoureux.<\/p>\n\n\n\n

          \"\"<\/figure><\/div>\n\n\n\n
          \"\"<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

          Par une froide nuit d’hiver, il n\u2019y a rien de plus r\u00e9confortant que ce Hachis Parmentier avec un rago\u00fbt de<\/p>\n","protected":false},"author":1,"featured_media":3429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[320],"tags":[342,335,341,340],"class_list":["post-3489","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en-francais","tag-boeuf","tag-hachis-parmentier","tag-legumes-racines","tag-pate-chinois"],"yoast_head":"\nHachis Parmentier au Boeuf & L\u00e9gumes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/french-barn.com\/blog\/en-francais\/hachis-parmentier-au-boeuf-legumes\" \/>\n<meta property=\"og:locale\" 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