For 4 people

Ingredients

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

Cassolette

• 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

 

Recipe

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.