Parmentier of celery with poultry

Recipe: Celery Parmentier with Poultry

Recipe for Parmentier of celery with poultry, we loved the aroma of this Parmentier, the delicacy of this puree and the flavors of hash, frankly test you will crack. My daughter loves celery in all its forms here in Parmentier with some potatoes, the vegetables cooked in milk. I had kept the leftovers of my Chinese fondue with the intention of making this Parmentier of celery with poultry, I was thrilled and believe me I measure my satisfaction. Here is an easy recipe to make, rather light, this recipe will please you ladies… ..

Recipe ingredients

• Celery Parmentier with poultry recipe for 4 people:
• 1 small celery of 0.800 gr, peeled
• 1 liter of milk
• 120 gr of chicken breast
• 100 gr of turkey breast
• 100 gr of duck breast
• ¼ red onion
• 1 egg
• 80 gr of soy cream
• 1 tablespoon of ground hazelnuts
• 1 spoon of soy sauce
• 1 tablespoon of breadcrumbs
• 30 gr of optional butter

Instructions

1. Cut the meat into squares.
2. Sear the meat in a non-stick pan
3. Salt and pepper.
4. Peel the celery and potatoes, then cut them into small cubes.
5. Heat a saucepan with the vegetables and cover with milk.
6. Season with salt and pepper and cook for 15 minutes over low heat.
7. Watch the pan, the milk should not overflow.
8. Chop the meat with the onion.
9. Add the soy cream and the egg.
10. Add soy sauce and hazelnut powder.
11. Taste and adjust the seasoning if necessary.
12. Pass the celery and potatoes through a vegetable mill.
13. Add a small ladle of milk and mix.
14. Lightly butter the dish.
15. Add half of the mash to the baking dish.
16. Pour the meat over the mash.
17. Finish with the rest of the mash.
18. Sprinkle with breadcrumbs.
19. Place a few knobs of butter to brown the breadcrumbs.
20. Place in a hot oven at 200 ° for 30 minutes

Preparation time: 15 minutes
Cooking time: 30 minutes
Number of people: 6
4 star rating: 1 review

What wine to drink with: Parmentier of celery with poultry

My favorite wine for this recipe: Corbière rouge Cépage Carignan, Grenache noir, Cinsault
Temperature between 18 ° and 19 °

Peel the celerySlice the celeryFinish in cubeCook the ptd in the milk with the celerySqueeze the mashA layer of mashRoughly chop the poultryChop the meatAdd the eggEqualize wellFinish with a layer of mashBreadcrumbs and butterZoom<img src="/wp-content/uploads/2021/09/3368266690305654509.jpg" class="aligncenter"