Nick’s Pick | Beef & Leek Parmentier
with Honey-Dijon Side Salad
Cooking time
35 minutes
Servings
2/4
Calories
860 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. This ultra-comforting dish will warm up any fall evening STAT. You’ll elevate the mash by adding cream cheese alongside the usual butter for a little extra zing. The beef also goes above and beyond your average mince—mixed with softened leeks, you’ll brown it ’til impossibly savoury and amp up the flavour with a touch of garlic, a splash of demi-glace and a sprinkling of our Zingy Garlic & Oregano spices. The seasonal side salad comes in to add the perfect fresh contrast, with thinly sliced apple and a snappy honey-mustard vinaigrette.
We will send you:
- 250g Ground beef
- 450g Potatoes
- 75g Sliced leeks
- 2 Garlic cloves
- 1 Apple
- 1 Head of curly leaf lettuce
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Vegetable demi-glace
- 30g Cream cheese
- 10g Zingy Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, cayenne pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Medium baking dish
Total Fat
50 g
Saturated Fat
19 g
Sodium
1730 mg
Total Carb
73 g
Sugars
22 g
Protein
34 g
Fibre
9 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Smash ½ the garlic cloves and mince the remaining ½. Peel and medium-dice the potatoes. Add the potatoes and smashed garlic clove to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add the cream cheese and 2 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Cook the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the minced garlic clove and leeks. Sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with all but a pinch of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the demi-glace; stir well.
Assemble & bake the parmentier
Transfer the beef to a medium baking dish. Spread with the mash. Bake, rotating halfway, 15 min., until lightly browned. Let cool for 5 min. before serving.
Make the salad
Meanwhile, separate the lettuce leaves; tear the leaves. Halve, core and thinly slice the apple. In a large bowl, combine the lettuce, apple, vinaigrette, remaining spices and S&P.
Plate your dish
Divide the parmentier and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
