Plant-Based Parmentier of Potatoes - remnants of last night's dinner.

One evening, as I peered into my fridge, searching for inspiration, my eyes landed on the remnants of last night's dinner. There it was, a half-pan of beautifully layered potatoes and butternut squash, nestled under a velvety vegan béchamel. It was a dish that had brought smiles around the dinner table, and now it whispered possibilities to me.

A spark of creativity ignited within me. I decided to give this dish a new lease on life, transforming it into something even more special. I envisioned a Parmentier, elegant and refined, reborn from the essence of yesterday’s meal.

With care, I cut out rounds from the set mixture, each one a promise of the delight to come. These rounds, already rich with the flavors of the previous day, were about to be elevated.

The chili bean sauce was my next task. From the cupboard and fridge, I gathered beans, tomatoes, and spices, and set about creating a sauce that was rich, slightly spicy, and full of depth. It simmered on the stove, melding together into a warm embrace that would soon cradle my potato rounds.

To dress it up, I tossed arugula in pomegranate syrup for a sweet and tangy zing, then added pickled red onions for a sharp, colorful contrast. A sprinkle of parsley for freshness, and my little masterpiece was ready.

Plating the dish felt like painting, with each component adding a stroke of color and texture. Beneath the sculpted potato round went the chili bean sauce, a base as flavorful as it was beautiful. The greens and onions perched atop, like a crown, added the final touches to my creation.

As I sat down with my wife for dinner to enjoy this reinvented meal, I couldn't help but reflect on the journey from simple leftovers to a dish that felt entirely new. It was a reminder of the magic that can happen in the kitchen, transforming the ordinary into something extraordinary. What a delightful way to end the day, I thought, savoring each bite of my Parmentier, a dish reborn.

The Historry behind Parmentier of Potatoes

The concept of a dish named after Antoine-Augustin Parmentier, featuring potatoes as its star ingredient, comes from France. Parmentier (1737-1813) was a French pharmacist, nutritionist, and agronomist who is famed for popularizing the potato in France and much of Europe. During a time when the potato was considered unfit for human consumption in France, Parmentier saw its potential as a nutritious food source that could help combat famine.

After being captured during the Seven Years' War and fed potatoes by the Prussians, Parmentier returned to France with a mission to integrate potatoes into the French diet. He conducted several publicity stunts, including presenting a bouquet of potato flowers to King Louis XVI and hosting dinners at which influential guests were served potatoes in various forms.

The term "Parmentier" now refers to dishes in which potatoes are a primary ingredient, often in the form of a mash or puree. While not all "Parmentier" dishes were directly invented by Antoine-Augustin Parmentier himself, the use of his name pays homage to his significant contributions to making potatoes a staple in French cuisine and beyond.

Ingredients

For the Parmentier:

• Sliced potatoes
• Peeled and sliced butternut squash
• Black pepper, to taste
• Sea salt, optional, to taste

For the Vegan Béchamel:

• 1 onion, chopped
• 1 carrot, chopped
• 1 cup of cauliflower florets
• 2 tablespoons corn starch
• 2 cups oat milk
• 2 tablespoons nutritional yeast
• 2 cloves garlic, minced
• 1 teaspoon paprika

For the Chili Bean Sauce:

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, deseeded and minced (adjust for heat)
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 2 tablespoons tomato paste
• 2 teaspoons chili powder (adjust for heat)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 1-2 cups vegetable broth (adjust for thickness)
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup or sugar (optional, for balance)

For the Decoration:

• Arugula
• Pomegranate syrup
• Pickled red onions
• Fresh parsley, chopped

Instructions

1. Prepare the Vegan Béchamel:

• Sauté onion, carrot, and cauliflower in a pan with a splash of water until softened. Blend with oat milk until smooth, return to the pan. Whisk in corn starch, nutritional yeast, garlic, and paprika, cooking until thickened. Season with salt and pepper.

2. Assemble and Bake the Parmentier:

• Preheat oven to 375°F (190°C). Layer sliced potatoes and butternut squash in a deep baking dish, alternating with the béchamel. Bake covered for 45 minutes or until tender. Let it cool slightly, then cut out with a 4-inch ring mold.

3. Make the Chili Bean Sauce (Oil-Free):

• In a large pot, add a bit of water or vegetable broth to sauté onion and garlic until softened. Add bell pepper, jalapeño, and cook further. Mix in diced tomatoes, beans, tomato paste, spices, and vegetable broth. Simmer for 20-25 minutes. Stir in apple cider vinegar and maple syrup, seasoning to taste.

4. Decorate and Serve:

• Warm the chili bean sauce and place a base on each plate. Sit a Parmentier circle atop. Garnish with arugula tossed in pomegranate syrup, pickled red onions, and parsley.