A dish described as 'Parmentier' includes which vegetable?
Antoine-Augustin Parmentier reduce the famine caused by the siege. Parmentier's agronomic interests covered a wide range of opportunities to ameliorate the human lot through technical improvements; he published his observations touching on bread-baking, cheese-making, grain storage, the use of cornmeal (maize) and chestnut flour, mushroom culture, mineral waters, wine-making, improved sea biscuits, and a host of other topics of interest to the Physiocrats. Any dish whose name includes the description "Parmentier" will contain potatoes (especially mashed or boiled) as a major ingredient (e.g., "potage Parmentier", "brandade de morue Parmentier"). The popular dish "hachis Parmentier" is very similar to cottage or shepherd's pie,
Chartreuse (dish) Chartreuse (dish) A chartreuse is a French dish comprising meat or vegetables that are wrapped tightly in a decorative layer of salad or vegetable leaves of different colours and cooked within a dome mould. Variations of the dish have been in existence since at least the eighteenth century. The appearance of the chartreuse may be varied according to the way in which the external vegetables are cut. In classic French cuisine it is cooked in a bain-marie and served hot. Chef Marie-Antoine Careme described Chartreuse as the "queen of entrees". Nowadays it is usually a dish of partridge with cabbage