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
- Pour oil into medium pan, high heat, add shallots, cook 5 minutes, stir occasionally
- Add other ingredients, cover, reduce heat to low, simmer 1 hour
- Remove lid, increase heat to boil for 8 minutes, until liquid reduced by half
Mash
- Fill big pan with boiling water, cook celeriac & carrot for 10 minutes
- Add squash & sweet potato, cook for 10-15 minutes until cooked
- Drain veg, mash well with potato masher
- Add margarine, maple syrup, cumin, cooked lentils, season with salt & pepper
Ottolenghi, Plenty More, pp230
http://simp.ly/publish/8GBdR1