Preheat oven to 400°F (200°C).
Cook potatoes and parsnips in a pot of boiling salted water. Drain, reserving cooking liquid.
Mash the vegetables with a potato masher. Mix in butter and a little cooking liquid until smooth and fluffy. Salt.
Heat oil in a skillet. Brown almonds over medium heat until golden. Add onion.
Add meat and red pepper and cook, pouring off excess pan juices, if any.
Stir in five-spice powder, salt and pepper.
Transfer the meat mixture to a baking dish and top with parsnip-potato mash.
Bake for about 15 minutes.
Serve with a green salad.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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