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Parmentier hash with veal and caramelized onions


20 minutes


31 minutes



Parmentier hash with veal and caramelized onions
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1.25 L (5 cups) potatoes, peeled and diced
30 ml (2 tbsp.) vegetable oil
625 g (1 1/4 lb.) ground veal
2 garlic cloves, chopped
10 ml (2 tsp.) dried basil
Salt and ground black pepper

3 medium-sized onions, thinly sliced
5 ml (1 tsp.) sugar
45 ml (3 tbsp.) butter
10 ml (2 tsp.) garlic powder
125 ml (1/2 cup) milk
2 ml (1/2 tsp.) celery salt
2 ml (1/2 tsp.) dried mustard


  1. Place the potatoes in a large saucepan and cover with water.
  2. Add a bit of salt and bring to a boil.
  3. Cook until tender. Drain.
  4. Meanwhile, in a large pan, heat half of the oil over medium-high heat and sauté the veal, garlic and basil until fully cooked. Season.
  5. Transfer the meat into a square oven-safe dish.
  6. Preheat oven to 190°C (375°F).
  7. In the same pan, add the remaining oil and cook the onion over medium heat until golden.
  8. Add the sugar and continue cooking for 1 minute.
  9. Spread the onion preparation over the meat mixture.
  10. Purée the potatoes with the butter, garlic powder, milk, celery salt and mustard. Season.
  11. Spread the mashed potatoes over the onion mixture.
  12. Bake for 15 minutes.
  13. Serve with your favourite seasonal vegetables.

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