If you know a bit about French cooking, you'll be looking for the potatoes in this "parmentier". Not to be found. Puréed broccoli is used in place of the mashed potatoes, over a layer of brown rice and lentils. Very earthy, tasty. DH added a big squirt of tabasco, but I was happy with just an extra twist of black pepper.

As a vegetarian main, this might serve 4, although two of us ate over half, so I think we'd have only 3 servings. (One of us, not me, took big seconds.:-) As a side it would serve, 6, maybe even up to 8 if part of a bigger meal.

Takes a bit of time to make, but much can be done ahead and in parallel. I expect you could assemble the whole thing and hold in the fridge for a day or so before the final baking.

You might save out a couple of broccoli florets to decorate the top since it looks a bit blah in the dish.

Very tasty. But ...
- My 8" square dish was *very* full of peaches. A clafoutis is typically not so dense with fruit.
- My clafoutis baked for 50min (40min advertised plus an extra 10min) and was still runny in the center.
- I used the weights rather than the cup measures for the flours and sugar. 85g of almond flour (I used ground almonds, very common in the shops in France) was more like 1cup, rather than 2/3cup. (I didn't find it grainy at all.)

Will definitely do this again, but let it cook at least 1hr and maybe a bit longer.

- - - - -
Made this again with slightly underripe plums. And, remembering how full the dish was last time, I used only half the weight of fruit. And cooked 65min. Much better.

- - - - -
The recipe says it serves 8. These will be pretty small servings. We think 6 is more like, and if you're feeling really piggy, there might be only 4.

And shocking pink it is!

- Used cavatappi because there was not enough linguine and no bucatini or spaghetti. No problem with this.
- I used the staff mixer, but should have gotten out the proper blender since I didn't manage to get it as smooth as it ought to be. (Although the pic in the book shows it pretty gritty, we didn't like that texture.)
- Served as a main course (half recipe for two).

This was interesting, but not a favorite. I could see serving this as a starter or a side course when you wanted something very colorful on the plate.