I’ve always been fascinated with the life of Antoine Augustin Parmentier who introduced potatoes into the cuisine of France. Click the link above to see more about his life and his tombstone in the famous Pere Lachaise Cemetery in Paris.
I’ve made numerous “Parmentier” dishes while in France; my favorite ones contained boudin noir. I miss boudin noir 😦 However, this Parmentier with veal and spinach was very good.
In the meantime, here in Honesdale, Pa, my neighbor Caroline Romano gifted me with some golden, baby beets that she found at The Cooperage, our town’s Farmers’ Market.
The beets, oven roasted, were a great addition to my simple salad of greens, tomatoes and feta cheese.
Veal Parmentier with Spinach
4 large potatoes, cut into chunks
4 tbsp butter
1 cup grated parmesan or more
4 cups spinach, coarsely chopped
2 garlic cloves, chopped
1 tbsp olive oil
2 tbsp pine nuts
1 onion, chopped
1 1/4 lb ground veal
1/2 tsp cinnamon
1/2 tsp all spice
Salt and pepper
Boil the potatoes until cooked. Add 2 tbsp of the butter and 1/4 cup of the parmesan, then coarsely mash. Set aside.
Cook the garlic in the olive oil until soft, add the spinach and cook until wilted. Set aside.
In the remaining 2 tbsp of butter, toast the pine nuts until brown, remove and set aside. Add the onions to the pan and saute until soft. Add the veal, cinnamon and all spice, then cook until all the pink is gone. Stir in the pine nuts, salt and pepper to taste.
Layer 5 individual casseroles with the veal, the spinach, parmesan and the potatoes. Bake at 400 degrees for 25-30 minute.