Celeriac and Lentils with Hazelnuts and Mint

ottolenghi.co.uk

EBN

60g whole hazelnuts (skin on)

200g Puy lentils

700ml water

2 bay leaves

4 thyme sprigs

1 small celeriac (650g), peeled and cut into 1cm chips

4 tbsp olive oil

3 tbsp hazelnut oil

3 tbsp good-quality red wine vinegar

4 tbsp chopped mint

salt and black pepper

Celeriac is probably my favourite root. It is delicate, yet very nutty, and has an elegant oily smoothness. Like all good vegetables, it is marvellous simply with a bit of olive oil. Here it works with the lentils and nuts to create a hearty autumn main course. Serve it warm, with a radish, cucumber and dill salad dressed with soured cream and olive oil. Or, allow it to cool down, then take it to work for lunch or on a picnic. Celeriac is probably my favourite root. It is delicate, yet very nutty, and has an elegant oily smoothness. Like all good vegetables, it is marvellous simply with a bit of olive oil. Here it works with the lentils and nuts to create a hearty autumn main course. Serve it warm, with a radish, cucumber and dill salad dressed with soured cream and olive oil. Or, allow it to cool down, then take it to work for lunch or on a picnic.

Directions at ottolenghi.co.uk

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