Duchess potatoes with snow pea and mushroom salad

Ingredients for 4 servings:

• 750 g floury potatoes
• 3 egg yolks
• 75 g butter
• 3 pinches of nutmeg
• 1 tbsp water
• 150 g sugar snap peas
• 250 g mushrooms
• 150 g arugula
• 150 g cherry tomatoes
• 50 g Parmesan (Parmesan chips)
• 150 g mixed leaf salad of your choice
• e.g. raspberry vinegar
• e.g. olive oil
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

simple and vegetarian

For the duchess potatoes, peel and dice the potatoes, then boil them in plenty of salted water until soft. Drain and allow to cool. Mix with 2 egg yolks, butter, and nutmeg, mash until creamy, and add more salt. Fill the potato mixture into a piping bag and pipe small shapes onto a prepared baking tray lined with baking paper. Mix one egg yolk with 1 tbsp of water and brush the potato shapes with it. Then bake in a preheated oven at 200°C (convection oven). For the salad, first mix the arugula with the lettuce and add the quartered cherry tomatoes. Mix raspberry vinegar and olive oil in a 1:2 ratio and toss with the lettuce. Quarter the mushrooms, fry them in olive oil, season with salt, and pepper. Then add the snow peas briefly at the end so they still have some bite. Arrange the mushrooms and snow peas on the lettuce and serve sprinkled with the Parmesan crisps.