Quick assembly Parmentier of pea and cauliflower purée with curried beef
I made this dish earlier this week on one of those grey and cold days that have recently befallen upon us. In my world, these days call for serious colour therapy. I turned to my ever life-saving frozen peas and whipped up this delightful mix, as flamboyant in flavours as it is in colours. My children looked at it first with circumspection, then forked the whole thing in without further comments. A true compliment.

Quick assembly Parmentier of pea and cauliflower purée with curried beef

Posted on November 10, 2010
Categories: All Recipes, Main Courses, meat and chicken, Top rated by my kids
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Recipe by: Anne Laure at Tasty Diaries
Busy:25 min, Total prep time: 25 min
Serves: 4 
Preheat the oven to maximum heat.

Bring a large saucepan of water to the boil.

Slice finely the cauliflower and toss it into the boiling water. When the water starts boiling again, add the peas and simmer for 4 minutes, or until both peas and cauliflower are tender.

Drain the water out and whizz into a purée using a hand blender. Stir in the butter and season to taste. You may want to add a bit of milk if you find the purée a bit thick.

Chop the 1/2 onion and sauté in the olive oil in a large frying pan on medium-low heat, until translucent. Add the meat and curry. Mix well and cook until the meat is browned through, stirring regularly to spread the heat, for about 5-7 minutes.

While the meat is cooking, lay a sheet of grease-proof paper on your oven tray. Sprinkle the cheese into four 10 to 12 cm disks and bake for about 6-8 minute or until the disks start to brown. Take out of the oven, let cool for 1 minute or so and delicately peel off the paper.

Layer the meat and the mash on the plates (I used a small pastry ring to do this), or you can just serve a dollop of mash with meat on top and cover the whole thing prettily with a golden cheese disk.

Preheat the oven to maximum heat.

Bring a large saucepan of water to the boil.

Slice finely the cauliflower and toss it into the boiling water. When the water starts boiling again, add the peas and simmer for 4 minutes, or until both peas and cauliflower are tender.

Drain the water out and whizz into a purée using a hand blender. Stir in the butter and season to taste. You may want to add a bit of milk if you find the purée a bit thick.

Chop the 1/2 onion and sauté in the olive oil in a large frying pan on medium-low heat, until translucent. Add the meat and curry. Mix well and cook until the meat is browned through, stirring regularly to spread the heat, for about 5-7 minutes.

While the meat is cooking, lay a sheet of grease-proof paper on your oven tray. Sprinkle the cheese into four 10 to 12 cm disks and bake for about 6-8 minute or until the disks start to brown. Take out of the oven, let cool for 1 minute or so and delicately peel off the paper.

Layer the meat and the mash on the plates (I used a small pastry ring to do this), or you can just serve a dollop of mash with meat on top and cover the whole thing prettily with a golden cheese disk.

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Rating: 4.3/5 (3 votes cast)
Quick assembly Parmentier of pea and cauliflower purée with curried beef, 4.3 out of 5 based on 3 ratings
The taste of the cauliflower can be a bit strong so if you find it off putting, use a peeled and thinly sliced (or shredded) turnip instead. Turnip has a much milder and lightly sweet taste. Toss the turnips first into the water and boil them a little longer than you would with the cauliflower before adding the peas.
Ingredients

400 g peas
200 g cauliflower
40 g butter
A bit of milk (optional)
1/2 onion
500 g meat
1/2 tablespoon curry powder
50 g shredded parmesan or cheddar

One Comment to “Quick assembly Parmentier of pea and cauliflower purée with curried beef”

  • Rachel

    April 6th, 2010 at 8:03 pm


    this is awesome!!!!
    my number one quick & easy eat – finding a great receipe is fantastic, finding a new staple is sublime. thanks

    VA:F [1.9.1_1087]
    Rating: 5.0/5 (1 vote cast)

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