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Hachis Parmentier | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

potato : 300g
milk : 60cc
Fresh cream : 60cc
Unsalted butter : 30g
garlic : 1/2 piece
parsley : 1 branch
Ground beef : 250g
onion : 1/2 piece
carrot : 1/2 piece
nutmeg : Appropriate amount
salt : Appropriate amount
White and black pepper : Appropriate amount
Olive oil : 1 tablespoon

Time required

80minutes

Procedure

1) Prepare the material 00:44
Boil and peel potatoes. Grate the garlic and coarsely chop the parsley. Finely chop the onions and carrots.
2) Mash the potatoes 01:17
Put potatoes in a bowl and mash. Mix garlic, milk, cream, butter (half amount), parsley, salt and white pepper.
3) Fry the ingredients in a frying pan 03:03
Heat the olive oil in a frying pan over low heat and fry the onions slowly. Add carrots and minced beef in that order and fry well while turning the frying pan. Season with salt, black pepper and nutmeg.
4) Put the ingredients in a heat-resistant container 06:47
Apply olive oil to a heat-resistant container, spread minced meat, and put mashed potatoes on it. Tear off the remaining butter and top with it.
5) bake in an oven 09:07
Bake in an oven at 200 ° C for 15-20 minutes.

Point

・ A recipe for 2 to 4 servings of Hachis Parmentier by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ A popular dish for school lunches in France.
・ When frying the ingredients, slowly fry while turning the frying pan.
・ Fry the minced meat with a spatula upright. It is better to have a texture that remains as a lump.
・ You can sprinkle cheese or bread crumbs if you like before baking in the oven.