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!
Taboulé, Crème de Champignons & Pommes Duchesse
Equipment
- 1 piping bag with a large star tip
Ingredients
For the Taboulé
- 4 portions Taboulé à la française please see recipe link in the notes below!
For the Pommes Duchesse
- 2 cups leftover potato mash/purée or 2 large potatos
- 1/4 cup plant milk (soy, almond or oat) if you haven't added plant milk to your (leftover) mashed potatos yet
- 2 tbsp plant butter
- 1 pinch ground nutmeg
- salt and pepper
- 1 tbsp melted plant butter for brushing
For the Champignons sauce
- 250 g champignons
- 2 tbsp plant butter or oil
- 1 cup water or vegetable broth
- 2 tbsp whole wheat flour
- 1 tbsp herbes de Provence, fresh herbs or similar
- 1 cup unsweetened plant milk (soy, almond or oat)
- some lemon zest
- salt and pepper
Instructions
Prepare the Taboulé
- Follow the instructions in my Taboulé à la Française recipe.
Prepare the Pommes Duchesse
- If using leftover mashed potatoes: Skip to the next step.If using fresh potatoes: Peel and boil the potatoes in salted water until tender, about 15-20 minutes. Drain and press them through a potato press or mash them with a fork until smooth.Mix the Ingredients:In a large bowl, combine the mashed potatoes (leftover or freshly prepared) with vegan butter, plant-based milk, ground nutmeg, salt, and pepper. Mix until well incorporated and smooth.
- Preheat your oven to 200°C and line a baking sheet with baking paper.Transfer the potato mixture to a piping bag fitted with a large star tip.Pipe the potato mixture onto the prepared baking sheet in small, swirl-shaped mounds (about 5 cm in diameter), leaving some space between each one.
- Brush the tops of the piped potatoes some melted plant butter to help them brown and crisp up in the oven.Bake in the preheated oven for 15-20 minutes, or until the Pommes Duchesse are golden brown and slightly crispy on the edges.
Prepare the Crème de Champignons
- Clean and slice the champignons. I like to cut them first in halves, then again in halves but horizontally, before I slice them.
- Melt the vegan butter or heat the olive oil over medium heat. Add the sliced champignons and cook until they release their moisture and start to brown, about 5 minutes.
- Add the vegetable broth or water. Stir and let cook for 2 minutes.
- Sprinkle the flour over the cooked champignons and stir well. Add the dried herbs (if using) and the lemon zest.Let simmer for a few minutes, stirring constantly. Add the fresh herbs if using.
- Add the plant milk and continue to stir until the sauce thickens, about 3-5 minutes.
- Season with salt and pepper.
Assemble
- Prepare the Taboulé on 4 plates. Place the Crème de Champignons next to the Taboulé. Decorate with the Pommes Duchesse.
- Enjoy!