6.12.16

rootmasher.

Probably time to jot this one down as well, it's Ottolenghi, but this is the slightly less complex and expensive version.

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wortelgroentenstamppot met rode uien.

80g red lentils
1 celeriac (600g), peeled and cut into chunks
2 big old carrots (300g), peeled and cut into chunks
2 sweet potatoes (600g), peeled and cut into chunks
70g butter, diced
2 tbsp maple syrup
1½ tsp ground cumin
salt and black pepper

2 tbsp olive oil
600g red onions (roughly 6 medium), peeled and cut into eighths
200ml red wine
400ml vegetable stock
2 bay leaves
1/2 tsp freshly ground black pepper
1 or 2 tsp dried thyme, depending on how much you like thyme
1 tbsp brown sugar
smoked salt, or well, salt
30g butter

The instructions on how to do this are important in terms of doneness timings.

Put the oil and onions in a heavy pan and fry, stirring occasionally, for five minutes until lightly browned. Add the wine, stock, bay, peppercorns, thyme, sugar and a pinch of smoked salt, cover and simmer for an hour. Remove the lid, raise the heat and boil until the liquid is reduced by half, or you are left with a 1/2 inch of sauce.

Fill a sizable pan with boiling water and add the lentils, celeriac and carrot. After 10 minutes, add the sweet potato. The vegetables should be just covered by the water. 10 to 15 minutes later, everything should be fork-tender but still toothsome.

Drain all that shit, getting rid of as much liquid as possible, and then mash everything with one of those stamppot mashers. Or whatever you normally use to coarsely mash things. Mix in the butter, syrup, cumin and cooked lentils, season to taste, and keep warm.
Then I just add the last tbsp or two of butter to the shallots, simmer/reduce for 5 minutes and serve, topping the mash with shallots and sauce.

Serves at least 4.

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