VEGAN BOUCHÉES PARMENTIER AU FROMAGE

[Vegan Potato Cheese Sticks]

...Julia says that "Mashed potato gives these little cheese mouthfuls a nice, tender quality..."

...we gathered some ingredients...

...and boiled the potatoes in salted water...

...then put them through a ricer...

...and then you cook them over medium heat for a couple of minutes until "a light film on the bottom of the pan, indicating most of their moisture has been evaporated"....

...beat the flour into the potatoes....add the vegan butter and egg replacer...

...it's almost like biscuit dough but a little bit stiffer...

...add some cayenne and white pepper...and a little grating of nutmeg...

...and add the vegan cheese...

...now it's really thick and chunky...

...and Julia says to pipe them onto a baking sheet...but my piping tool is not sturdy enough for this thick and chunky mmixture so I just shaped them into little logs...

...baked at 425° F until golden brown...

...they baked up so nicely...so light and fluffy...

...right out of the oven these are so delicious...crispy and cheesey...

...and I put them in my Luz de Nambé nickel bowl for the party...

Substitutions:

...egg replacer
vegan cheese...
...and vegan butter

...recipe here...Mastering the Art of French Cooking (pp. 198-199)