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Celeriac and Lentil Stew

Name: Celeriac and Lentil Stew
Cuisine: european

A celeriac and beluga lentil stew with forest mushrooms, red wine, and rosemary. Served with mashed potatoes. Topped with fried onions and watercress.

Celeriac and beluga lentil stew with mushrooms, red wine and rosemary, served with mashed potatoes, fried onions and watercress.

Cooking time60
Preparation time30
DifficultyMedium
Servings10

INGREDIENTS
PREPARATION

Pot

900 g celery root
600 g parsnip
700 g carrot
70 g Flora Salted 200g
800 g forest mushrooms
150 g celery stalks
400 g shallots
30 g garlic
2 tsp fresh rosemary
2 tsp dried thyme
6 tbsp tomato purée
0,6 l pre-cooked black beluga lentils
2 pcs vegetable stock cubes
6 tbsp balsamic vinegar
1 l water
0.6 l red wine
1 l Flora Plant Single 15% Fat 1L
6 bay leaves
2 tbsp Chinese soy sauce
Salt and pepper
About 40 g cornstarch

Mashed Potatoes

1500 g Potatoes
300 ml Flora Plant Single 15% Fat 1L
150 g Flora Unsalted 200g
Salt and white pepper

Fried banana shallots

4 large banana shallots
2 tablespoons of wheat flour
0,5 L sunflower oil

Oven

Preheat the oven to 200°C.

Pot

Peel and chop the root vegetables into pieces and place them on a baking tray. Drizzle over some melted Flora Salted, season with salt and pepper. Roast in the middle of the oven for about 25-30 minutes or until they are soft and have taken on some color. Stir once to ensure even coloring.
Peel the onion and cut it into smaller pieces. Slice the celery stalks into 1 cm pieces and quarter the mushrooms. Sauté the mushrooms in Flora Salted until the moisture has evaporated. Season with salt and pepper and add the onion, celery, and garlic. Sauté while stirring for a few minutes. Add tomato paste, thyme and rosemary. Cook for a few minutes before pouring in the wine, water, vegetable stock cubes, bay leaf, soy sauce and balsamic vinegar. Let simmer covered for about 15 minutes. Pour in Flora Plant Single 15% and let it simmer a few minutes more and then ad the pre-cooked lentils. Taste and adjust with salt and thicken with Maizena to the desired consistency. Fold in the roasted root vegetables and optionally top with some fried onions and herbs.

Mashed Potatoes

Start by washing and peeling the potatoes, cut them into smaller pieces and boil the potatoes until soft with a little salt. Drain the water and press them through a potato masher. Then add warmed Flora Plant Single 15% and room temperature Flora Salted in cubes. Whisk until you get a light and fluffy puree, and season to taste with salt and pepper.

Fried Onion

Peel and slice the onion into thin rings. Coat the rings in a little wheat flour and shake off the excess. Heat the oil in a thick-bottomed pot to about 160 degrees. Fry in batches until the onion has a golden color. Let it cool on a piece of paper.

Plating

Place the potato puree on the bottom of the plate and make a small bowl of the puree for the stew. Then place the stew on top and garnish it with the fried onions and watercress.