Taboulé, Crème de Champignons & Pommes Duchesse

Taboulé, Crème de Champignons & Pommes Duchesse

Voilà! Another so delicious French inspired vegan recipe! I’m thrilled to introduce a delightful trio that optically as well as flavourwise matches so perfectly: Taboulé à la Française, a super nice French-Maroccan summer salad, a fine vegan Crème de Champignons, and leftover mashed potatos transformed into what is called Pommes Duchesse. This combination not only celebrates the rich flavors of French cooking, but also exemplifies the art of transforming leftovers into a gourmet meal. Using leftover mashed potatoes to create the elegant Pommes Duchesse and leftover couscous for the refreshing Taboulé makes this dish both eco-friendly and incredibly satisfying. Each component brings its unique charm to the plate, resulting in a harmonious blend of textures and flavors that hopefully will impress your taste buds as well as it impressed ours today.

What makes this dish so nice is the balance of creaminess and freshness. The Crème de Champignons, a simple sauce made with Champignons, butter, whole wheat flour and soy milk, adds the saucy part to the otherwise quite dry dish. Tipp: I love adding a touch of lemon zest to the sauce, which brightens up the dish and adds a delightful citrusy twist. The same with a fine Taboulé à la Française, which I already posted yesterday. Also there, I love to add the zest of half a lemon. Please see here for the recipe! This zesty hint complements the crisp Pommes Duchesse so perfectly.

I’m overjoyed with how well these elements come together, creating a symphony of french flavors that are both comforting and elegant. Whether you’re looking to make the most of your leftovers or seeking a vegan meal that impresses, this combination is sure to become a favorite in your culinary repertoire.

Bon appétit!



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