Käse-Protein-Kartoffelpüree

Vorbereitungszeit: 10 Minuten

Gesamtzeit: 30 Minuten

Portionen: 10

Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Zutaten

¼ Tasse (60 g) Vollmilch

1,5 kg Yukon-Gold-Kartoffeln, gewaschen, gekocht und geviertelt - alternativ: vorwiegend festkochende Kartoffeln

1 Tasse (200 g) geteilte rote Linsen, gekocht und gut abgetropft

1 Tasse (120 g) würziger Cheddar-Käse, gerieben

¼ Tasse (60 g) ungesalzene Butter, zimmerwarm

2 EL (30 g) Frischkäse

1 TL (5 g) Salz

1 TL (3 g) Pfeffer

Zubereitung

Milch in einem kleinen Kochtopf erhitzen.
Die Kartoffeln mit einer Kartoffelpresse oder einer Küchenmaschine zerkleinern, bis sie glatt sind.
Butter und die Hälfte der Milch zu den Kartoffeln geben und kräftig rühren. Jeweils 1 EL (15 ml) Milch hinzufügen, bis die Kartoffeln cremig, aber nicht zu dünnflüssig sind.
Den Käse, Frischkäse und die Linsen einrühren und weiterrühren, bis der Käse in das Püree eingearbeitet ist.
Mit Salz und Pfeffer abschmecken.

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Lentils.org

Käse-Protein-Kartoffelpüree

Vorbereitungszeit: 10 Minuten

Gesamtzeit: 30 Minuten

Portionen: 10

Lentils.org

Zutaten

Zubereitung

Schlagworte

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