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Hachis parmentier with a Holi-crispy topping
- 300g mixed vegan minced meat
- 1 tablespoons tomato puree
- 1 cup chestnut mushrooms
- 1 carrot
- 3 onions
- 1 clove of garlic
- 1 leaf of bay leaf
- 1 dl vegetable stock (1 dl hot water with 1/3 cube or ½ coffee powder)
- 500g floury potatoes
- 2 parsnips
- 1 teaspoon ras el hanout
- 3 sprigs of fresh thyme
- 4 tablespoons olive oil
- Black pepper
- 2 Holiroots Carrot Cracker with Cumin
- Cut the mushrooms into quarters
- Cut the carrot into small cubes
- Finely chop 1 onion and the 2 others into thin strands
- Chop the clove of garlic
- Peel the parsnips and cut into chunks
- Remove the leaves from the thyme sprigs
- Finely crumble the Holiroots cracker with cumin crackers
- Preheat the oven to 180°.
- Heat 2 tablespoons of olive oil in a saucepan and stew the chopped onion with the garlic, carrot and bay leaf until translucent.
- Add the vegan minced meat, fry briefly and then add the tomato puree along with the mushrooms and fry while stirring.
- Add the broth and simmer under cover for about 15 to 18′.
- Meanwhile, boil the potatoes along with the parsnips about 15′ until tender, drain and mash.
- Heat the rest of the oil in a pan and stew in it the rest of the onions with the thyme until very soft.
- Then add them to the puree and season with ras el hanout, salt and pepper.
- Put the mince mixture in a baking dish.
- Place the puree on top and smooth, sprinkle with the chopped the Holiroots Carrot Cracker with Cumin and drizzle lightly with a little more oil.
- Place about 15 to 18′ in the hot oven until nicely browned and enjoy!!
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