Lentil – mixed vegetable ragout
A good and wholesome meal on its own, but also goes well with any poached or baked fish. A good ‘test case’ for giving textured foods a try: if too much trouble, it can be easily blended to a puree and still tastes good.
Ingredients
- 200 g carrots, prepared and very finely cubed
- 200 g celeriac, prepared and very finely cubed
- 150 g leaks, prepared and finely chopped
- 150 g Puy (or beluga) lentils
- 50 g butter
- 150 ml white wine
- 450 ml vegetable stock
- 150 g crème fraiche
- 2 tsp prepared mustard
- pinch of sugar
- salt, white pepper
Method
- Rinse and drain lentils. In a saucepan, melt butter. Add prepared carrots and celeriac, and lentils. Sweat for 5 minutes while stirring. Add wine and vegetable stock, bring to the boil. Cover and cook over moderate heat until soft. Remove from heat, strain. Return to saucepan with a little more butter, heat gently, add leeks, mix well.
- In a bowl mix crème fraiche, pinch of sugar, salt and white pepper, add to the saucepan as soon as leeks are softening. Mix well. Adjust thickness and seasoning as preferred.
Variations
Flavour can be varied by adding fresh, finely chopped herbs to the crème fraiche; dill, thyme or lemon balm work well.