Sweet potato beef parmentier and roasted eggplant medallions

BEEF AND SWEET POTATO PARMENTIER

Portions : 4 - Preparation time : 5 minutes - Cooking time : 20 minutes

Ingredients

• 1l (4 cups) cooked beef, shredded
• 1.5 l (6 cups) sweet potato purée

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. Using cookie cutters or ramekins, place a layer of meat on top, followed by a layer of sweet potato purée.
3. Place the layers on a baking sheet and bake for 20 minutes.

SWEET POTATO PURÉE

Portions : 4 - Preparation : 10 minutes - Cooking time : 25 to 30 minutes

Ingredients

• 1.5 l (6 cups) sweet potato, cubed
• 1 onion, thinly sliced
• 5 ml (1 tsp.) herbes de Provence blend
• 75 ml (5 tbsp.) olive oil
• 45 ml (3 tbsp.) butter
• 1 clove garlic, minced
• ½ vegetable stock cube
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine the sweet potato cubes, onion, herbes de Provence, olive oil and garlic.
3. On a baking sheet lined with parchment paper or a silicone mat, spread the mixture and bake for 25 to 30 minutes.
4. Using a hand blender, purée the cooked mixture.
5. Add the butter and stock cube. Check seasoning.

ROASTED EGGPLANT MEDALLIONS

Portions : 4 - Preparation : 15 minutes - Cooking : 45 minutes

Ingredients

• 1 to 2 eggplants, sliced 2'' thick
• 2 garlic cloves, minced
• 120 ml (8 tbsp) olive oil
• 60 ml (4 tbsp) parsley leaves, chopped
• 60 ml (4 tbsp) honey
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 150°C (300°F).
2. In a bowl, combine garlic, olive oil, parsley, honey, salt and pepper.
3. On a baking sheet lined with parchment paper or a silicone mat, spread the eggplant slices.
4. Gradually spread the mixture over the eggplant slices, giving them time to soak up the mixture. Bake in the oven for 45 minutes, until the eggplant slices are candied.