| Lentil Puree ~ 1 pound lentils 3/4 pound potatoes, peeled and cut into eighths 1 small onion stuck with 2 cloves 1 clove garlic 1 bay leaf 1 cup heavy cream 4 tbsp butter salt and pepper to taste 1. Combine the lentils, potatoes, onion, garlic, bay leaf, water salt and pepper in a saucepan. Bring to a boil and simmer for 30 minutes or until lentils are tender. Drain. 2. Pour the lentils mixture into a food press and pass it through into a saucepan. Discard any solids left in the press. 3. Add 3/4 cup heavy cream , butter, and salt to taste. Beat well to blend. Smooth the surface and pour the remaining 1/4 cup of cream on top to prevent a skin from forming. When ready to serve, heat thoroughly and stir to blend. Note: Lentil puree is a great accompaniment to Schweinebraten, roast pork, baked ham and almost any kind of sausage. |
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