Root Mash with Wine-Braised Shallots
There is nothing better on a cold and rainy night than pouring a glass of wine and flipping through an inspiring cookbook. Okay, I guess the only thing better is actually getting off the couch and heading to the kitchen to whip up one of dishes you’ve bookmarked. That is exactly what happened last weekend when I was skimming through the pages of Yotam Ottolenghi’s newest cookbook Plenty More.
If you’re not familiar with Ottolenghi I’m just going to state the obvious and tell you that he is an absolute genius with vegetables. If you’re in need of some kitchen inspiration you should put this cookbook on your Christmas list. Or better yet, treat yourself to a copy before the holiday and instead of giving gifts this season prepare a meal for friends and family from this incredible book instead. If you’re anything like me you’ll agree that there is no better gift than sharing a delicious meal with people you love.
There are so many recipes I’ve bookmarked but this dish stood out because we had everything on hand. Loads of shallots and squash in the barn, lentils in the cupboard and red wine on the rack. This meal was a no brainer. The wine-braised shallots were so intoxicating that when Taylor came in from the cold and dreary fields he was convinced I was treating him to a slow roasted pork loin. I had to apologize and let him know there was no meat but not to fret, I had faith Ottolenghi wasn’t going to let him down.
This meal was comforting, hearty and downright delicious. Taylor went back for thirds and never brought up the pork loin again. It’s budget friendly to boot and I hope you all give it a whirl. Don’t let the long list of ingredients deter you, you probably have everything in your cupboard. I switched up the recipe to suite what we had on hand but for the most part I stuck to the original. If you’re in need of tasty meal I suggest you roll up your sleeves, pour a glass of wine and head to your kitchen. Bon appétit!
Root Mash with Wine-Braised Shallots
Prep Time: 20 mins. Cook Time: 1 hour Serves: 4-6
- 1/3 cup Puy lentils
- 1 small celery root, peeled and cut into chunks (about 2 cups)
- 2 large carrots, cut into chunks (about 2 cups)
- 1 medium-large winter squash (butternut, kabocha, acorn etc.) peeled and cut into chunks (about 3 cups)
- 3-4 Tablespoons grass fed unsalted butter
- 2 Tablespoons pure maple syrup
- 1 1/2 teaspoons ground cumin
- salt and pepper
- 2 Tablespoons olive oil
- 1 pound shallots, peeled and left whole (if they are large shallots slice them in half)
- 1 1/2 cups red wine
- 1 cup vegetable stock
- 2 bay leaves
- 1 teaspoon black peppercorns
- 4 thyme sprigs
- 1 Tablespoon super fine sugar
- 3/4 teaspoons salt
- 2 Tablespoons grass fed unsalted butter
Preparation
- Start with the shallots. Place the oil in a saucepan over high heat. Add the shallots and fry for about 5 minutes, stirring occasionally, until colored all over. Add the wine, stock, bay leaves, peppercorns, thyme, sugar and 3/4 teaspoon salt. Cover, turn down the heat to low, and simmer gently for 1 hour. Remove the lid, increase the heat, and boil for about 8 minutes, until the remaining liquid is reduced by half. Use a slotted spoon to remove the shallots from the pan and keep them somewhere warm. Stir the butter into the sauce and set aside until ready to use.
- Bring a large pot of water to a boil over high heat. Add the lentils, turn the heat down to medium, and simmer for about 25 minutes or until tender. Drain and set aside.
- For the mash, half fill a saucepan with water and bring to a boil. Add the celery root and carrots and cook for about 10 minutes. Add the squash and cook for another 10-15 minutes, or until the vegetables are tender.
- Drain the vegetables, shaking off as much liquid as possible and mash with a potato masher. Add the butter, maple syrup, cumin, lentils, 1 teaspoon salt and plenty of black pepper. Mix well and then divide the warm mash among serving plates. Top with the shallots, spoon the sauce over the top, and serve warm.
Notes
*This recipe is inspired by Yotam Ottolenghi *Use this recipe as a guide *Adjust measurements and ingredients to suit your preference or dietary needs.
This is the kind of food I get excited to see. It’s stunning. The flavors sound like they would pair beautfully together. Thank you for sharing
So… will YOU be treating us with a cookbook anytime in the future??! ;D Thanks so much for all your delicious and nourishing recipes.
Can you believe I don’t have Plenty More yet? I guess I’m waiting to see if Santa brings me a copy. In the meantime I’ll be making this recipe since you are also quite the genius when it comes to vegetables. 🙂
I hope Santa is good to you! happy cooking my friend 🙂
I’ve had my eye on that cookbook. I think you’ve successfully convinced me to just go ahead and buy it.
Do it!!! you won’t regret it. Happy cooking 🙂
Super curious where your plates came from. My grandmother passed down a set to me that looks really familiar. If you have any history let me know.
Thanks,
A
Second half: to clarify, it’s the plates with the dark brown ridges.
A
can this dish be cooked in advance and reheated?
Yep!