Us River Paddle Boats

chestnut souffle potatoes and lentils with plum compote

The pies made with potatoes are the most common, perhaps because they always good.

Instead of the classic ham and cheese, we decided to enrich them with a legume: lentils are rich in iron and good luck.

Two delicate vegetables and almost sweet, this has prompted us to dare a spice with an intense aroma, such as cinnamon, mustard classic Venetian and a cheese that was not just spinning.

The implementation is very simple and the pie does not even appear heavy (thanks to the presence of a single egg)

A gem of this recipe is, however, the accompaniment consists of: but not too sweet thanks to the yogurt. A perfect touch of style that has enriched, also from the aesthetic point of view, the pot.

for 10 pies Ingredients:

5 medium potatoes

75g dried lentils biological

1 teaspoon mustard Venetian

spicy cheese

2 Tbsp flour with starch Molino Lipstick

1 egg

garlic powder

cinnamon

salt, white pepper

For the compote:

125g pitted prunes

100ml plain yogurt creamy soy sauce

Soak the lentils for about 12 hours, cook in a pressure cooker for about 20 minutes.

Boil the potatoes and mash with potato masher, combine lentils, diced cheese, mustard, flour and egg yolk. Season with cinnamon, garlic, salt and pepper. Whisk the egg whites and add to mixture.

Mix well, adding a little 'milk if too dense.

Fill the molds and bake in a convection oven at 220 degrees for about 30 minutes.

Meanwhile, chop and mash the prunes in a saucepan with the soy sauce and a dash of water.

Turn off the heat and add yogurt; stirring until blended.

Turn out the pudding and potatoes, lentils and serve with plum compote.