Parmentier of tuna with parsnips and old mimolette

Here is a Parmentier revisited with tuna and parsnip with old mimolette, a real delight!

Ingredients for 4 persons :

  • 800 g of parsnip
  • 1 beet cooked
  • 3 onions new
  • 2 whole eggs
  • 1 large can of tuna in oil
  • 30 g of old mimolette
  • 1 tsp. tablespoon of coriander
  • 20 cl of whole milk
  • 15 cl of liquid cream
  • 60 g salted butter
  • 2 pinch of Espelette pepper
  • Salt

Parmentier of tuna with parsnips and old mimolette

Preheat the oven to 150 ° C (th.5).

- Wash, remove the leaves and chop the coriander.

- Peel, wash and chop the onions.

- Peel and dice the beetroot.

- Peel and wash the parsnips. Place them in a pot of cold water.

Bring to a boil, salt with coarse salt and cook until tender. Drain and mash them. Stir in the hot milk and the butter in pieces. Season, mix.

- Place the eggs in a pot of water, bring to a boil and cook for 10 minutes. Refresh under cold water and peel. Let cool and chop the eggs.

- Crumble the tuna, place it in a salad bowl with the chopped eggs, onions, beetroot and coriander. Season.

- In large verrines, place a layer of parsnip purée, cover with a layer of the contents of the salad bowl. Cover with a layer of mash.

Sprinkle with grated mimolette and pour a dash of liquid cream.

- Bake and cook for 15 to 20 minutes.

- Enjoy!


- Parsnips can be replaced with potatoes and beets can be replaced with 1/2 green pepper and 1/2 red pepper.


Chop: cut into small cubes.

Recipe: T. Debéthune, Photo: C. Herlédan

Video: Parmesan Baked Parsnips (August 2021).