top of page

Plant-based parmentier with lentils and brown sauce with mushrooms

A cooking classic revisited in a vegetable version with a delicious mushroom sauce.

Much more than a simple parmentier, this simple, gourmet and balanced recipe combines autumnal flavors to make a dish that will impress your guests.

I decided to accompany this dish with a chicory salad with a mustard/agave syrup vinaigrette which will soften the bitterness of the chicory.

Plant-based parmentier with lentils and brown sauce with mushrooms


For the mashed potatoes / Jerusalem artichokes :

  • 300g potatoes

  • 100g Jerusalem artichokes (or carrots)

  • 2 tbsp margarine

  • 5cl unsweetened vegetable milk

For the green lentils with squash :

  • 100g green lentils

  • ½ pumpkin/butternut

For the onion confit :

  • 400g onions

  • 7cl of red wine

  • 1 tsp of sugar

  • 1 tsp vegetable stock powder

  • Sunflower oil

For the brown sauce with mushrooms :

  • 250g of mushrooms

  • 1 onion

  • 10cl of white wine (optional)

  • 2 tbsp soy sauce

  • 50cl of water

  • 4 tbsp cornstarch for gravy

  • Sunflower oil

For the chicory salad and its vinaigrette :

  • 2 endives

  • 25cl rapeseed oil

  • 8 cl cider vinegar

  • 15g of mustard

  • 2 tbsp agave syrup

  • Salt and pepper


For the onion confit :

  1. Slice the onions finely then put them in a pan with a drizzle of sunflower oil and a little salt.

  2. Cook over high heat for 8 minutes while stirring, then deglaze with the red wine and add the powdered vegetable broth and the sugar.

  3. Cook over medium heat until the liquid has completely evaporated. The onions should be tender and candied with a slightly syrupy consistency.

For the brown sauce with mushrooms :

  1. Chop the onion and crush the garlic then chop it.

  2. Wash and cut the mushrooms in 4.

  3. Sweat the onions and garlic in an oiled pan.

  4. Add the mushrooms and salt to extract the water from the vegetation.

  5. When the water from the mushrooms has evaporated, deglaze with the white wine and let reduce until dry.

  6. Add the soy sauce.

  7. In a bowl, mix the cornstarch with the water. Add this mixture to the skillet. Stir and let thicken.

  8. Adjust the seasoning if necessary.

For the parmentier :

  1. Cook the lentils in 2 volumes of water with a bay leaf for 17 minutes.

  2. Peel and coarsely chop the potatoes and Jerusalem artichokes (or carrots).

  3. Then put them in boiling water.

  4. Meanwhile, peel and cut the pumpkin/butternut into cubes.

  5. Fry in a pan for a few minutes in oil until tender.

  6. Mash the pumpkin cubes using a potato masher or a fork, add the drained lentils and season.

  7. Mash the potatoes and the Jerusalem artichokes (or carrots) then add a little margarine and vegetable milk. Correct the seasoning.

For the chicory salad and its vinaigrette :

  1. Wash and cut the chicory in half then mince.

  2. Make the vinaigrette by mixing all the ingredients in a bowl then add the oil little by little to emulsify the vinaigrette.


Arrange in individual circles a layer of lentils/pumpkin (or butternut), a layer of onion confit then a layer of potatoes/Jerusalem Jerusalem artichokes (or carrots) and drizzle with brown mushroom sauce. Arrange the chicory salad and its vinaigrette on the side.



bottom of page