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Sautéed water cress and roasted shallot-sweet potato purée in scallion cream sauce make this a decadent hit!

1 lb (1/2 kg) sweet potato
3 shallots, sliced
3 cloves of garlic, minced
1/2 cup (125 mL) red lentils
1 bunch green onions
1 medium russet potato
1 1/2 tsp (7 mL) curry powder
1/2 lb (1/4 kg) oyster mushrooms
1 bunch of water cress
1/4 cup (63 mL) extra virgin olive or peanut oil
1/2 cup (125 mL) cream
3 Tbsp (45 ml) sour cream
Salt and pepper to taste
1 Tbsp (15 mL) maple syrup
2 Tbsp (30 mL) butter

Peel sweet potato and cut in pieces. Cook in medium pot (in two to three litres of water).

Peel russet potato, cook separately until soft. Cook lentils for 20 minutes in one litre of water until soft (until water is evaporated). Sauté garlic and some of the shallots. Add curry, some chopped green scallions, a bit of russet potato, sautéed shallots and garlic to lentils. Roast remaining shallots in oil. Drain potato well, add to roasted shallots and add butter, 1/4 cup of cream and maple syrup. Add salt and pepper to taste. Form lentil mix to 1-inch (1/2 cm) thick and 3-inch (6 cm) wide cakes. Sauté oyster mushroom and water cress in remaining oil. In another pan heat up sour cream, remaining cream and stir well. Add chopped green scallions. Season with salt and pepper to taste and serve with mashed potato, lentil cake, water cress and oyster mushroom.

Source: alive Magazine (pre-2000)