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Vegetarian Recipes

BROCCOLI MUSHROOM ORZO BAKE

She was sitting on the edge of the pool, waiting for her turn at swim lessons and was completely sausaged into her swimsuit. Her longer body stretching the length of the bathing suit so that the chest of it was too low and the straps looked stressed. Beautiful, tender, winter skin against that mustard yellow daisy print. Cleo waves at me, looking like such a… girl.

She turned six a few weeks ago and while we are dancing in the kitchen to the Encanto soundtrack and mixing up our “b’s” and “d’s” , our conversations are about friendships at school and what happens when you die. She is both little and big to me. Motherhood is a wild whiplash. Each one of those days, while the bathing suit became too small, felt like nothing, but is also the compilation of so many small moments. I’m having a bit of a time with my own insecurities and watching them find their way at school and with people. My kids growth, tangled up and digested through my own. It’s just like the moms before me said, the challenges never go away, they just change. I see this girl of mine growing, still needing me, but also moving towards my role as support, instead of the lead. Yessss, I know she’s young, but I can see it. A small shift, the ones you can miss if you’re not paying attention.

January used to be a month of goals all organized on paper – less sugar and new tennis shoes to get moving but this one felt… observant. Curious. Asking what I want, and what my family needs, as opposed to the more/better mentality that a new year sells you. I want to take a few classes, read books to learn things – parts of history that didn’t stick through school, or Spanish so I can help my kids with homework without so much google translation. We need a vacation that feels different, exciting. I learned from our covid quarantine week that we need more time just playing and hanging, as opposed to schedules and sports and social plans that I naturally tend towards. That includes me, stopping, not wiping down counters when I can afford to sit and compose some legos, or bead for a bit instead. I can feel and see a different season with my kids and while I definitely prefer it to toddlerhood (preach!), it feels like things are moving quickly and I’ll have to stay connected to myself, to see these simple, magical moments with my family.

With that said, let me share this casserole that went over really well with my Sprouted Kitchen Cooking Club folks. It’s two pans and veggies that can be swapped and kid friendly because who doesn’t love orzo? I delivered one to a friend who said it stretched for two meals, so keep this in your back pocket for delivery.

Anyway. From my tender heart to yours this month, hope you are healthy and well and feeling hopeful about this next year. Cheers.

BROCCOLI + MUSHROOM ORZO BAKE // Serves 6

It’s like a mac n cheese-ish pasta bake but with some vegetables in it. My kids like broccoli, but you could get away with whatever your people like in similar volume, and cooked before adding it in. So long as the mushrooms are super small, I can squeeze those by them. Sub in peas or hunks of cooked butternut squash or add in 1/2 lb. of browned Italian sausage if you prefer an animal protein in there.

If you’re making this to deliver or freeze, assemble everything through the panko parm topper, and wrap it in foil. Pass along directions to bring it to room temperature before baking.

Ingredients

2 Tbsp. of extra virgin olive oil or butter
1 small yellow onion – chopped small
8 oz. of mushrooms – wiped clean, super well chopped
3 cloves of garlic – minced
sea salt
pepper
2/3 cup of white wine
1 pinch of red pepper flakes
2 tsp. of fresh thyme leaves
3 cups of vegetable or chicken stock
1/2 lb. of orzo (about 1 heaping cup)
10 oz. of broccoli florets – steamed & chopped
1/2 cup of heavy cream
1 lemon – zested
4 oz. of grated fontina or Italian cheese blend

1 cup of panko
1/4 cup of parmesean
extra virgin olive oil
fresh parsley – chopped

Directions

Grease an 8” pan or 10” oven-proof skillet. Preheat the oven to 400’.

In a large Dutch oven or skillet over medium, heat your oil or butter. Add the onion, and sauté a few minutes until tender. Add the mushrooms, garlic, big pinches of salt and pepper and sauté another 5 minutes, until the liquid is released and you get some browning. Stir in the wine and cook another 5 minutes to cook down. Stir in the pepper flakes, thyme, and turn off the heat.

In another pot, heat the broth to a gentle boil. Add the orzo and cook for about 7 minutes until just tender. Yes, it will absorb most of the moisture.

Transfer the orzo and any residual broth to the pot with the mushrooms. Add the steamed broccoli, cream, lemon zest, cheese and another pinch of salt and pepper. Fold everything to combine. It should be loose.

Transfer the mixture to your prepared pan. Sprinkle the panko and parm on top, and drizzle it with olive oil (it can be refrigerated for a day or frozen at this point. Bring the refrigerated one to room temperature before baking. Cook the frozen one, covered for 25 then uncovered for 20). Bake for 20 minutes, uncovered, until the top is golden brown.

Garnish with fresh herbs.

Tips

Make Ahead

The entire casserole can be assembled up to a day in advance and baked just before serving. It can be frozen pre-bake as well.

Use It Twice

This makes a lot of food, would be a great one to double and gift or freeze for later.

Kid Friendly

So long as you get your mushrooms and broccoli small, mine loved it!

Gluten Free

Jovial makes a cassava-based orzo. It can get gummy, but I think it will still work here. It’s possible a long-grain brown rice would work here, too. I would just steam it before assembling, and add two eggs in there if you can to help it hold some shape.

Cheesy Vegetarian

Easy Homemade Parmentier Potatoes

A super simple recipe for easy homemade Parmentier potatoes – small and ultra crispy potato cubes flavoured with rosemary and garlic. The perfect side dish for a special occasion!

A serving bowl of Parmentier potatoes with a text overlay.

The humble potato has got to be one of the most incredible foods on the planet. It doesn’t look like much, but man, it can make a good meal. Parmentier potatoes are one of my all-time favourite potato side dishes – they’re super crispy, herby and garlicky, and pretty much just everything that a potato dish should be.

Crispy Parmentier potatoes on a baking sheet.

What are Parmentier potatoes?

Parmentier potatoes were named after a French man called Antoine-Augustin Parmentier, who lived in the 17 and 1800s, and is apparently best remembered as a ‘vocal promoter of the potato’.

(…I think I’ve just found my life’s purpose…)

I imagine modern-day Parmentier potatoes are probably a little different to what they were back in the 1870s, but these days Parmentier potatoes are basically small cubes of potato, cooked until crispy.

In my view, they’re like a mini version of a classic roast potato, except with even more flavour, and even more crispy bits.

A bowl of crispy Parmentier potatoes with fresh rosemary and garlic.

How do you make Parmentier potatoes?

There are various methods of making Parmentier potatoes. As I was researching this recipe, practically every single recipe I looked at used a different cooking method.

Some recipes involve part-boiling the potatoes before roasting.
Some recipes involve pan-frying the potatoes before roasting.
Some recipes don’t use the oven at all.

It seems that the end result is far more important than the cooking method you use – as long as you end up with delicious Parmentier potatoes when you’ve finished, I don’t suppose it matters too much which method you use.

So, as you might expect – I went for the easiest method, which requires the least amount of effort possible. Because who wants to make life harder for no reason?

Close-up photo of Parmentier potatoes on a baking tray with cloves of garlic.

Parmentier potatoes recipe

Step 1: Peel and cut the potatoes

As you may know, I try to avoid peeling my vegetables if I can avoid it, but this is one of those occasions where it’s actually worth doing.

Just peel your potatoes, and cut them up into little cubes. Ideally, your cubes will be about 1-2cm in size. They do shrink a little as they cook, so don’t go too tiny.

Try to get the cubes vaguely even so they cook at the same rate – but don’t worry if it’s not perfect. It actually gives a nice little bit of variety if some of your potatoes end up crispier than others!

Raw potato cubes on a baking tray.

Step 2: Roast with garlic and rosemary

Add some sprigs of fresh rosemary and some whole cloves of garlic to the tray. Obviously the bulk of these will be removed before serving (I’m not suggesting you munch away on a whole stick of rosemary), but they infuse an amazing flavour into the potatoes.

Toss everything in a good amount of oil, and pop them in the oven to roast.

Raw potato cubes on a baking tray with fresh rosemary and garlic.

Step 3: Serve!

Yep, that’s all there is to it. Just make sure you remove the whole cloves of garlic and any particularly woody stems of rosemary before you eat.

This is the sort of recipe that I really love. It really couldn’t be an easier potato dish – but it couldn’t be more delicious either! These potatoes seem a little fancy, and they’re the sort of thing I’d be proud to serve for guests, but they’re also ultra easy to make.

Crispy Parmentier potatoes on a baking tray.

How to serve Parmentier potatoes

Parmentier potatoes are very definitely a side dish – they need something alongside them to create a full meal.

They’re the perfect accompaniment to a roast dinner (even a fancy one like for Christmas or Easter!).

Of course, if you’re a vegetarian you won’t be making any type of roast meat, but that doesn’t mean you can’t make a brilliant roast. Here are a few ideas of things to serve alongside your Parmentier potatoes:

  • some sort of nut roast or bean roast (this cheesy bean roast is my all-time favourite)
  • veggie cutlets (and plenty of gravy)
  • a rich gravy-based stew, like my mushroom bourguignon
  • toad in the hole
  • any type of vegetable pie – this mushroom stroganoff pie would work well
  • vegetable en croute

Any of these would work really well with some Parmentier potatoes and some extra veggies.

A bowl of Parmentier potatoes with roasted garlic and fresh rosemary.

Print

Easy Homemade Parmentier Potatoes

A super simple recipe for easy homemade Parmentier potatoes – small and ultra crispy potato cubes flavoured with rosemary and garlic. The perfect side dish for a special occasion!
Course Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3
Calories 260kcal
Author Becca Heyes

Ingredients

  • 800 g (~ 1 3/4 lb) potatoes
  • 2 Tbsp oil (I used rapeseed oil)
  • 1 tsp salt
  • 1 tsp black pepper
  • Few sprigs fresh rosemary
  • ~ 6 whole cloves garlic

Instructions

  • Peel the potatoes, and cut into 1-2cm dice.
  • Toss the potatoes in some oil, and lay them in a single layer on a baking tray. Sprinkle plenty of salt and pepper over the potatoes, and add a few whole sprigs of fresh rosemary and a few whole cloves of garlic (no need to peel them).
  • Roast at 190°C (Gas Mark 5 / 375°F) for approximately 35 minutes, stirring halfway, or until golden brown and crispy.
  • Remove the garlic cloves and any particularly woody stems of rosemary before serving (small rosemary leaves that break off are fine to leave!).

Notes

If you need to reheat any leftovers, it’s best to use the oven, as potatoes can lose their crispiness in the microwave.

Nutrition

Serving: 1portion | Calories: 260kcal | Carbohydrates: 40.7g | Protein: 4.5g | Fat: 9.5g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 791mg | Potassium: 1046mg | Fiber: 6.5g | Sugar: 2.9g | Calcium: 35mg | Iron: 2mg
Nutrition Facts
Easy Homemade Parmentier Potatoes
Amount Per Serving (1 portion)
Calories 260
Calories from Fat 86
% Daily Value*
Fat 9.5g15%
Saturated Fat 1.3g7%
Cholesterol 0mg0%
Sodium 791mg33%
Potassium 1046mg30%
Carbohydrates 40.7g14%
Fiber 6.5g26%
Sugar 2.9g3%
Protein 4.5g9%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.

Looking for another side dish good enough for a special occasion? This creamy sweet potato gratin is perfect:

The post Easy Homemade Parmentier Potatoes appeared first on Easy Cheesy Vegetarian.

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