Root mash with wine braised shallots

Ingredients

Shallots

  • 2 tbsp olive oil
  • 600g shallots, peeled
  • 400ml red wine
  • 200ml vegetable stock
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 4 thyme sprigs
  • 1 tbsp caster sugar
  • ½ tsp salt

Mash

  • 80g puy or brown lentils
  • ½ large head celeriac, peeled, cut into chunks (300g)
  • 2 large carrots, cut into chunks (300g)
  • ½ squash, peeled, cut into chunks (300g)
  • 2 sweet potatoes, peeled, cut into chunks (600g)
  • 70g margarine
  • 2 tbsp maple syrup
  • 1½ tsp ground cumin
  • salt & black pepper

Method

 Shallots

  1. Pour oil into medium pan, high heat, add shallots, cook 5 minutes, stir occasionally
  2. Add other ingredients, cover, reduce heat to low, simmer 1 hour
  3. Remove lid, increase heat to boil for 8 minutes, until liquid reduced by half

Mash

  1. Fill big pan with boiling water, cook celeriac & carrot for 10 minutes
  2. Add squash & sweet potato, cook for 10-15 minutes until cooked
  3. Drain veg, mash well with potato masher
  4. Add margarine, maple syrup, cumin, cooked lentils, season with salt & pepper

Ottolenghi, Plenty More, pp230

http://simp.ly/publish/8GBdR1