Veal Parmentier

Author: Les Cultures de chez nous
Parmentier de veau
Preparation 15
Baking 30
Portions 4
Freezing No
Sodium180 mg
Protein27 gr
Fiber6 gr
Fat14 gr
Carbohydrate38 gr
Iron4 mg
Calcium90 mg


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 diced carrots
  • 10 minced mushrooms
  • 454 gr (1 pound) of chopped veal
  • 4 to 5 yellow fleshed potatoes
  • 45 ml (3 tablespoons) of melted butter
  • Optional :
  • 2 diced tomatoes
  • 30 ml (2 tablespoons) of fresh chopped thyme
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  • Preheat oven 205 C (400F).
  • In a pan, melt 15 ml (1 tablespoon) of butter at medium heat. Cook leeks, carrots and mushrooms for 3 to 4 minutes.
  • Add veal and if desired, tomatoes. Salt and pepper. Simmer at medium low heat for 10 to 12 minutes, until there's no more liquid. Transfer preparation in a baking plate of 20 cm (8 inches).
  • Meanwhile, with a peeler or a grater, slice potatoes into fine juliennes, then dry with paper towels. In a bowl, mix potatoes with butters left and if desired thyme. Salt.
  • Cover meat with potatoe juliennes. Oven bake for 20 to 25 minutes.

Chef's notes

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