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Cassolette with mashed sweet potatoes, pulled pork, caramelized onions and red wine sauce with shallots

12 December 2016 by Strøm Spa Nordique

For 4 people


Mashed sweet potatoes

  • 150 g of potatoes
  • 300 g of sweet potatoes
  • 15 ml of chopped garlic
  • Sufficient quantity of water
  • ½ cup of butter
  • 80 ml of 10% cream
  • Salt and pepper to taste

Red wine sauce with shallots

  • 10 ml of canola oil
  • 125 ml of shallots
  • 250 ml of red wine
  • 900 ml of demi-glace (homemade or store-bought)
  • Salt and pepper to taste


  • Sweet potato puree
  • Red wine sauce with shallots
  • 2 cups of shredded pork (homemade or store-bought)
  • 1 cup of caramelized onions
  • 1 cup of arugula
  • 9 shavings of parmesan cheese
  • Freshly ground pepper to taste
  • Vegetables of your choice, as a side dish



Mashed sweet potatoes

  • Cook the potatoes and garlic in water.
  • Drain and return to pot.
  • Add the slightly heated butter and cream and puree.
  • Adjust seasoning.

Red wine sauce with shallots

  • Sweat the shallot in the oil.
  • Deglaze with the red wine and reduce to a third.
  • Add the demi-glace and reduce until it coats the back of a spoon (dip the spoon in the liquid and when you pass your finger through the liquid on the back of the spoon, the line should remain intact).
  • Adjust seasoning.

Assembling the cassolette

  • Put the sweet potato puree on the bottom of the cassolette.
  • Put the caramelized onions on top of the puree and add a layer of shredded pork.
  • Finish with the red wine sauce and add the arugula and parmesan shavings on top.
  • Serve with the vegetables of your choice.


By Isabelle Ladouceur, chef Bistro at Strøm Mont-Saint-Hilaire

These recipes are offered at the Strøm Mont-Saint-Hilaire for a limited time.

For the bistro menu and to discover our specialties at Strøm Mont-Saint-Hilaire, click here.

For the bistro menu and to discover our specialties at Strøm Nuns’ Island, click here.



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