Saturday, 6 October 2007

Lentil & Swede Bake

Serves 4

350g red lentils
1 1/2 pints water
2 bay leaves
sea salt and freshly ground black pepper
225g swede
4 tbsp olive oil
1 medium onion, finely chopped
2 large sticks celery, finely chopped
freshly grated nutmeg
2 tbsp chopped parsley
4 tbsp browned crumbs

Put the lentils into a saucepan with the water, bay leaves and seasonings. Cover them, bring them to the boil and simmer them gently for 45 minutes, beating to a thick puree towards the end. Grate the swede during the first stage of cooking the lentils and mix them into the puree for the last 10 minutes of cooking time.
Take the pan from the heat.

Preheat the oven to Gas 6/400F/200C and oil a deep pie dish or large souffle dish. Heat the oil in a frying pan on a low heat. Mix in the onion and celery and cook them until they are soft. Mix them into the lentils with lots of nutmeg and the parsley. Put the mixture into your oiled dish and smooth over the top. Press the crumbs into the surface and put the dish into the oven for 30 minutes.

It was quite dry, but I didn't make the sauce that was recommended to go with it, would have been better with it I think.
So, sauce recipe:

Celery & White Wine Sauce

2 large sticks celery
25g butter or 4 tbsp olive oil
1 medium onion, finely chopped
2 tsp dill seeds
1 tbsp wholemeal flour
1/4 pint dry white wine
1/2 pint stock

Finely chop the celery. Melt the butter or heat the oil in a saucepan on a low heat. Mix in the celery, onion and dill seeds and cook them until the vegetables are brown. Stir in the flour and let it bubble. Stir in the wine and stock. Bring them to the boil, stirring, and simmer uncovered for 20 minutes.

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