Because this recipe is Ottolenghi's, not mine, I'll not describe it in detail. If you want the full details, buy or borrow the book! (You won't regret it.)
The gist of it though is to cook some green lentils (I used Puy ones) and some Celeriac, and then steep them while still warm in olive oil, hazelnut oil, vinegar, black pepper and mint.
Meanwhile, you toast some Hazelnuts, chop them roughly, and use them as garnish, along with more Mint.
This is a dish that can be served hot, warm or cold. We had it as a cold starter. I felt that this would be the best way to appreciate the flavours. But with the lentils in it, it could be served as a nutritious and filling Main Course too.
The dish is a riot of flavours and textures! I particularly enjoyed the crunch of the Hazelnuts alongside the soft Celeriac. Every dish I cook from an Ottolenghi recipe is better than the last one. The man is a genius!
I like celeriac roasted. I suspect the dish would also work with roasted roots. I also have some celeriac seedlings in the greenhouse.
ReplyDeleteThere is a recipe in Stephanie Alexander's Cooks Companion for braised lentils & celeriac which I've been cooking for a while, she doesn't add the hazelnuts or mint though and they sound like fab additions which I will have to try.
ReplyDeleteYes I looove that book.
ReplyDeleteI never tasted or grown celeriac, I may now give it a go.That does look tasty.xxx
ReplyDeleteHi Mark!
ReplyDeleteI used to get celeriac in my CSA - the first time I got it I was like, WTF? haha - now it's one of my favorite veg!!
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Keep up the spectacular posts!