I’ve often wondered why certain potato dishes were described as ‘parmentier’, but it was only today when I was posting a recipe for Parmentier de boudin noir on my Food from the Mediterranean blog, that I decided to try to find out. At a time when potatoes were grown only as animal food in France, Antoine-Augustin Parmentier (1737-1813), discovered when he was imprisoned in Prussia during the Seven Years’ War that it was possible to eat potatoes – in the absence of much else, I suppose. When he returned to France, while studying nutritional chemistry, he began a campaign to promote the potato as a nutritious food. The legal ban on growing potatoes (partly because it was thought to cause leprosy) was repealed and Parmentier popularised the vegetable by serving it to, among others, Benjamin Franklin. Hachis parmentier – mashed potato with meat – is one of the dishes named in his honour.
We were inspired to re-create a dish we had as a first course for supper one night recently at the Bar L’Escampette – the idea of mixing apple with the potato came from there, as did the idea of using boudin noir. The version there was a bit more sophisticated than ours since the parmentier had been moulded into individual portions on the plate rather than served from the oven dish at the table. I think ours was worthy of the original inspiration, with the addition of a persillade of chopped garlic and parsley.
It’s so hard to believe that people didn’t have potatoes a few hundred years ago…
Yes, it’s hard to believe that so much of the European diet is relatively recent – I can’t imagine not having tomatoes either!
how wonderful and I do not know why but when making my special mashed potatoes I also add an apple.. it is great! Good piece of research!! c
Your special mashed potatoes do sound good!
I don’t recall ever seeing apples and potatoes prepared together, although I don’t see why it wouldn’t work. In fact, I think they’d be rather tasty. It’s the sausage that would concern me most. I would definitely try it, though, especially if served with a persillade. Everything tastes better with a little parsley & garlic on top. 🙂
The apple flavour goes particularly well with the boudin….especially with parsley and garlic on top.
I love boudin noir with apples and potatoes. Look at this old post and you will see my boudin parmentier and the gravesite of Parmentier :)http://cookinginsens.wordpress.com/2011/03/06/thai-peking-duck-and-parmentier/
Life without potatoes would be sooooo sad 😦
sausage and mash! shepherd’s pie!