Potato coated vegetable pudding

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the potatoes, cook for about 25 minutes in boiling water, drain, peel and press through the potato press while still hot. Leave to cool and mix with 1 egg and flour to a firm dough, so that it no longer sticks to your fingers. Season with salt and nutmeg and let it rest. In the meantime defrost peas and corn for the filling, cook beans in salted water for about 5 minutes. Quarter the peppers, clean, wash, cut into small cubes and cook in boiling water for about 3 minutes. Grate cheese roughly. Cut ham into cubes. Mix all prepared ingredients and put aside. Whisk remaining eggs with sour cream and season with Tabasco, salt and pepper. Grease an ovenproof glass bowl (approx. 1 litre capacity). Roll out 3/4 of the potato dough on a floured work surface approx. 0.5 cm thick and line the mould with it. Pour in the vegetable-cheese-ham mixture and pour over the egg milk. Roll out the rest of the dough and put it on the pudding as a lid and press it on. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. After 40 minutes cover the pudding with aluminium foil. In the meantime, peel and finely dice the onion. Heat the fat in a pot and fry the diced onion. Add milk, cream and crumbled cheese. Bring to the boil while stirring and thicken with sauce thickener. Turn out the pudding on a plate and brown it again about 5 minutes under the grill. Wash the thyme and pluck the leaves from the stems. Serve vegetable pudding and cheese sauce sprinkled with thyme leaves

2. 2

   small plate: ASA

3. 3

   Sauce boat: Porcelaine d`Auteuil