Celeriac Steaks And Red Wine Lentils

Dirty Vegan

https://www.cutoutandkeep.net/projects/celeriac-steaks-and-red-wine-lentils • Posted by Octopus Publishing

Prep: 10 minutes Cook: 1 hour I call these ‘steaks’ for want of a better word. They are being fried and sliced in the same way as their meat counterparts, and you get to enjoy a nice chunk of succulent, juicy celeriac flesh with gusto. Using dried mushrooms makes for a dark, flavourful stock that adds depth to this delicious dish. Serve with kale, spinach or chard, cooked in your favourite way.

You will need

600 ml Boiling Water 20 g Dried porcini Mushroom(s) 1 Large Celeriac 2 tbsp Olive Oil , plus extra for frying 3 Shallots , diced 2 Celery sticks, diced 1 Carrot , diced 250 g Puy or beluga Lentils 1 Bay Leaf 175 ml Red Wine ½ tbsp Dijon Mustard Salt and Pepper Handful of Flat-Leaf Parsley , torn, to serve Greens of your choice, to serve
For the sauce
60 g Toasted Walnuts 1 tbsp Capers 1 Garlic clove, chopped 1 tbsp Chopped Rosemary 2 tbsp Lemon Juice , to taste 6 tbsp Olive Oil Salt and Pepper

Project Budget

Time

Difficulty

Description

Prep: 10 minutes Cook: 1 hour I call these ‘steaks’ for want of a better word. They are being fried and sliced in the same way as their meat counterparts, and you get to enjoy a nice chunk of succulent, juicy celeriac flesh with gusto. Using dried mushrooms makes for a dark, flavourful stock that adds depth to this delicious dish. Serve with kale, spinach or chard, cooked in your favourite way.

Instructions

1. Put a pan of water on to boil for your celeriac. Pour the measured boiling water into a bowl. Add the dried mushrooms to the water and leave to soak. Meanwhile, peel the celeriac and slice it horizontally into 4 equally thick slices. These are your steaks. Season them well, then poach or steam them for 15–20 minutes, until they are easily pierced with a knife. Remove from the pan and set aside.

2. While the celeriac cooks, warm 2 tablespoons olive oil in a saucepan and gently fry the shallot, celery and carrot over medium-low heat for 5 minutes, until they begin to soften. Add the lentils, bay leaf and wine to the saucepan. Cook for 3–4 minutes while the wine bubbles away and reduces by half, then tip in the liquid from the mushrooms. Roughly chop the rehydrated mushrooms and add those to the pan, too. Bring the mixture to a very gentle simmer and cook, loosely covered, for 25–30 minutes, until the lentils are tender but not mushy. Most of the liquid should have been absorbed. Add a dash more water if they dry out before they are cooked.

3. While the lentils are cooking, make the sauce. Put the walnuts, capers, garlic and rosemary into a mini food processor or a pestle and mortar and blend together with enough olive oil to give you a thick pesto-like consistency (you may need to add 1–2 tablespoons of water). Season with salt, pepper and lemon juice to taste. Set aside. To fry the celeriac steaks, warm 2 tablespoons olive oil in a frying pan, add the steaks and fry for 4–5 minutes per side until golden brown. Finish them with plenty of black pepper.

4. When the lentils are done, stir in the mustard and season with salt and pepper to taste, then transfer to serving plates. Slice each steak thickly and sit the slices on top of a portion of lentils. Spoon a little of the sauce over the top. Sprinkle with parsley and serve with the greens of your choice.