Winter Hachis-Parmentier with roasted mealworms

The cold season is coming, we need to warm our hearts and bodies with delicious and nutritious foods and our MicroFoods deserve a good culinary match in the kitchen. Braving the rain and the first colds, I went out to my local market to see what nature and our farmers have to offer us. All these warming reddish colors and dark green leaves provoked inspiration... So, here is a revisited version of a "Hachis Parmentier"

Combining mealworms, winter and "Hachis Parmentier" for a nutritious and delicious dish

We travelled a lot and shared our MicroFoods with a lot of people all around the world. The children loved them for their taste, the adults for their crunchiness, the health enthusiasts for their nutritional aspects and the elderly for their novelty. Everybody got an opinion on our roasted mealworms and hopefully they were in vast majority positive. So, let's use these nutty crunchy flavorful products to create a special dish!

 

In the cold season, we find a lot of dark green leaves vegetables, earthy brown rich foods falling off trees or growing down in the earth... They are strong in flavor. But it's also the time of the sweet orange pumpkin to appear. So, let's combine all these flavors, colors and textures!

"Hachis parmentier" is a classic French dish made with mashed potatoes on top of a layer of minced beef and onions. The name "Parmentier" comes from the French nutritionist "Antoine Augustin Parmentier" who promoted potatoes as a source food for humans in the XVIII century. Will you promote insects as food source with this recipe?

The orange pumpkin is full of vitamin A. This vitamin, important for vision and skin, is better absorbed by the body with the presence of fats. The MicroFoods and the walnuts will bring you these healthy fats, they combine the essential omega acids your body needs. Mealworms, walnuts and the flakes are packed with proteins and fibers, perfect for your satiety. Magnesium is a really important mineral for your body, it has been linked with stress reduction; in this dish you'll have mealworms and pumpkin, 2 of the most richest foods in magnesium. No more stress with all these ingredients and flavors!


Ingredients (for 4 persons)

  • 2 small red kuri squash (or a larger one)
  • 2 red onions
  • 250 grams of brown mushrooms
  • 200 grams of chestnuts
  • 100 grams of azuki flakes (or buckwheat)
  • 25 grams (one half jar) of MicroFoods™ (You can add more MicroFoods™ depending on your taste)
  • 50 grams of walnuts
  • A sprinkle of beer yeast and pumpkin seeds
  • 1 cube of vegetable broth
  • Salt, pepper, cinnamon and nutmeg

Perfect for pairing with green leaves such as spinach, kale or ruccola with balsamic vinegar.


Instructions

  • Preparation time : 20 minutes
  • Cooking time : 30 minutes
  1. Empty seeds and cut the red kuri squash in small pieces. Roughly chop one onion. In a pot, roast them gently until brown with olive oil for 5 minutes. Cover with water and boil for 15 minutes, until the red kuri squash is tender.
  2. Cut the onion, the mushrooms and chestnuts in pieces. In a hot pan, cook the mushrooms until the water has evaporated. Sprinkle with salt and pepper. Add the onion, the chestnut and the walnuts and heat covered at low to middle temperate for 10 minutes. Stir often.
  3. Pass the red kuri squash and the onion through a colander and separate the cooking liquid. Sprinkle with cinnamon, nutmeg, salt and pepper. Turn into a puree with a mixer.
  4. Put the vegetable broth in one glass of the cooking liquid and add it in the pan with the flakes. Let it all cook at low heat for 5 more minutes. The flakes will absorb the flavor and the liquid. Pre-heat your oven at 150°C
  5. In a dish, start with a layer of the squash and mix them with the MicroFoods. Add them only now so they will keep their distinctive crunchiness! Cover with a layer of the puree.
  6. Sprinkle with pumpkin seeds and beer yeast. Put in the oven for 10 minutes.
  7. Serve it hot, et voilà ! Bon appétit!