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Recipes

Chef Dominique Crenn’s Vegan Parmentier of Vegetables

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Kicking off our International Chef Series this week is Dominique Crenn with a must-make vegan dish.

We are so excited to welcome Dominique Crenn — Chef and Owner of Atelier CrennPetit CrennBar Crenn as our first guest chef in the WOT International Chef Series!

Today Dominique is showing us step-by-step how to make her Vegan Parmentier — A recipe that she used to make with her family every other Sunday and one that is close to her heart.

It’s a recipe full of fresh vegetables and packed with flavor and nutrients!

 

For the vegan cheese: Feel free to use whatever brand you like in this recipe. Or, experiment a bit and try a few different kinds!

For the potatoes: When cooking your potatoes, put cold water in the pot with a little bit of salt to ensure the potatoes retain their starch and their natural elasticity.

Chef Dominique Crenn's Vegan Parmentier of Vegetables

Servings 4

Ingredients

  • 4 cup Yukon Gold potatoes, peeled, cut into 1-inch cubes
  • 1 yellow onion, minced
  • 2 carrots, peeled and diced
  • 1/2 cup vegetable broth
  • 2 tbsp vegan butter, cubed
  • 1/2 cup non-dairy milk
  • 1 head of cauliflower, cut into florets
  • 1 1/2 cups winter squash, peeled and cut into ½ -inch cubes
  • 1/2 cup beets, peeled and cut into ½ -inch cubes
  • 1 cup vegan cheese, grated
  • olive oil
  • salt
  • black pepper

Instructions

  • Preheat oven to 450F
  • In a large pot over high heat, boil 2 quarts of water. Cook potatoes until tender. Drain well and set aside.
  • In a medium pan over medium heat, add 1 tablespoon of olive oil, onion, and carrots and cook for 2 minutes. Reduce the heat to low, add the vegetable broth, and cook for 10 minutes.
  • Meanwhile, pass the potatoes through a vegetable mill (or use potato masher until very smooth). Add vegan butter and non-dairy milk. Season with salt and pepper, to taste. Keep covered and warm.
  • Add the cauliflower, squash, and beets to the carrot and onion mixture and continue to cook over medium heat for 10 minutes.
  • Grease a gratin dish and add the vegetable preparation first. Add the mashed potatoes over it and smooth the top with a fork. Sprinkle with vegan cheese. Bake for 7-10 minutes or until golden brown. Serve hot!
  • This dish can be served all year long. The vegetables can change but should always be seasonal.
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And, in case you missed it: Camila and Dominique went LIVE on Instagram. Check out their talk below.

Enjoy!

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