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Root Mash with Wine Braised Shallots
Ottolenghi (Plenty More)
Ingredients
  • 80g Puy lentils
  • ½ large head of celeriac, peeled and cut into chunks (300g)
  • 2 large carrots, peeled and cut into chunks (300g)
  • ½ kabocha squash, or another type, peeled and cut into chunks (300g)
  • 2 sweet potatoes, peeled and cut into chunks (600g)
  • 70g unsalted butter, diced
  • 2 tbsp maple syrup
  • 1½ tsp ground cumin
  • salt and black pepper
  • subheading: BRAISED SHALLOTS:
  • 2 tbsp olive oil
  • 600g shallots, peeled
  • 400ml red wine
  • 200ml vegetable stock
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 4 thyme sprigs
  • 1 tbsp caster sugar
  • 30g unsalted butter
Steps
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