Equipment
Ingredients
For the lentil filling:
Chef’s note: Adjust the amounts depending on the size of your skillet—these ingredients are calibrated for a 10.25” cast iron pan.
Oil (for cooking)
1 1/2 yellow onions, diced
2 carrots, peeled and diced
2 stalks celery, diced
8 garlic cloves, minced
1 tbsp fresh thyme leaves, roughly chopped
2 tsp fresh rosemary leaves, roughly chopped
3 tbsp tomato paste
1/2 cup dry red wine
5 cups vegetable broth, divided
1 1/2 cups lentils (brown or green lentils)
1/2 cup frozen peas
2 bay leaves
1/4 cup almond butter
1 tbsp soy sauce
1 tbsp balsamic vinegar
2 tsp Worcestershire sauce
For the duchess potatoes:
2 lb potatoes, a mixture of Russet and Yukon Gold
2 tbsp butter, melted
3 egg yolks
2 tbsp heavy cream, at room temperature
1/4 tsp nutmeg, freshly grated
1/4 tsp white pepper
A dash of paprika
Olive oil, for misting
Parsley, to garnish
Preparation
Heat oil over medium-high in a cast iron pan. Sauté onions, carrots, celery, for 8 minutes, or until soft, stirring occasionally. Stir in the garlic, thyme, rosemary. Cook for two minutes, stirring frequently.
Push the cooked aromatics to the sides of the pan, creating space in the center. Add the tomato paste to the middle and cook, stirring frequently, for 1-2 minutes until it darkens slightly in color. Then, mix it with the aromatics.
Pour in the red wine, scraping up any browned bits from the bottom of the pan (this is called fond and adds flavor). Cook for about 4 minutes, or until the wine has reduced by half.
Add 4 cups of vegetable broth, lentils, bay leaves, and paprika. Stir well. Bring the mixture to a boil, then reduce the heat to a rapid simmer. Cook uncovered for about 25 minutes, or until the lentils are tender and most of the liquid has been absorbed.
NOTE: If the filling starts to look dry during cooking, add 1/4 cup of broth at a time, stirring it in and letting it cook for a minute before adding more if needed.
Reduce the heat to low and stir in the soy sauce, balsamic vinegar, almond butter, and Worcestershire sauce. Stir until fully combined. Season with salt and pepper to taste. Set aside.
Preheat the oven to 425ºF. Peel and dice the potatoes into 1-inch cubes. Add them to a large pot and cover with 1–2 inches of cold water. Season the water generously with salt, then bring it to a boil and cook until the potatoes are tender, about 15–20 minutes. Drain the potatoes well. If they still seem moist, return them to the pot over low heat for about a minute to cook off any remaining moisture.
Pass the potatoes through a fine mesh strainer into a separate bowl for a smooth texture. Stir in the melted butter, heavy cream, salt, white pepper, paprika, and nutmeg until fully combined. Let the mixture cool slightly—this is important before adding the eggs.
Add the egg yolks one at a time, stirring well after each addition until fully incorporated. Transfer the potato mixture to a piping bag fitted with a large star tip. For easier bag changes, insert the star tip into one bag, then place a second bag filled with potato mixture inside the first bag.
Spread the lentil filling evenly in your pan, then pipe the potato mixture into elegant swirls, about 1 1/2 inches wide and 1 inch tall. If there are any gaps between the swirls, fill them with small dabs of potato mixture.
Using an olive oil sprayer, lightly mist the potatoes, then bake for 10 minutes. Finish by broiling on high for about 5 minutes, or until the tops are golden brown. Keep a close eye while broiling to prevent burning—golden peaks can turn dark quickly. Garnish with chopped parsley before serving.
Enjoy! 👨🍳
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