Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, puy lentil stew with baked cauliflower and steamed cavolo nero. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon. Serve in a bowl drizzled with chillie oil or chopped up chillies, parsley leaves and finely grated lemon zest, if you. Sauté the lardons until starting to crisp.
Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Puy lentil stew with baked cauliflower and steamed cavolo nero is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook puy lentil stew with baked cauliflower and steamed cavolo nero using 22 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Puy lentil stew with baked cauliflower and steamed cavolo nero:
- Make ready Ingredients - main:
- Prepare Organic rapeseed oil
- Prepare 400 g fresh or frozen, cored & de-seeded, chopped, mixed peppers
- Prepare 4 medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic)
- Get 1 medium to large onion – peeled & chopped
- Get 1 tsp fennel seeds
- Make ready 5 cloves garlic – peeled & roughly sliced
- Make ready 3 sticks celery – roughly chopped
- Make ready 300 g organic Jerusalem artichokes or potatoes (no need to peel them if they’re organic) – top, tailed where needed & diced
- Get 1/2 tsp chilli flakes
- Make ready 1 tsp smoked paprika
- Take 3 tbsps cider vinegar (white wine vinegar, left over cider or white wine will work too)
- Prepare 20 turns of the black pepper grinder
- Get 1 tsp sea salt
- Take 1 litre chicken stock
- Take 200 g dried puy lentils
- Get 4 bay leaves
- Make ready 300 g whole button mushrooms
- Get 300 g roughly chopped cabbage
- Prepare Ingredients - topping:
- Make ready 1 whole Cauliflower including leaves & stem – quartered
- Take Cavolo nero
In this comforting dish, hearty roasted cauliflower steaks are elevated by some of our favorite Indian ingredients: savory tomato chutney, which gives bold flavor to our lentils, and warm Taste, then season with salt and pepper if desired. Steam the cauliflower over boiling water for five minutes, until just softening Sprinkle over the cauliflower, then bake for eight minutes, until bubbling and hot. Use this simple recipe when making our cauliflower puree and cauliflower salad. It's also an easy side dish recipe.
Instructions to make Puy lentil stew with baked cauliflower and steamed cavolo nero:
- Add around 2 tbsb of the rapeseed oil to a roasting pan and then place the pan in the oven. Pre-heat oven to 200 degrees Celsius. Place the quartered cauliflower in the hot roasting pan (you could also add some halved sweet potatoes and large chunks of squash, which are great throughout the week as a side to or as part of lunch time salads). Drizzle around 1 tbsp of the rapeseed oil over the cauliflower (use more oil if you’re adding sweet potato &/or squash). Bake for 1 to 1 ½ hours
- While the cauliflower is baking, heat around 5 tbsps of the rapeseed oil in a large, heavy, cast iron pan with a lid - put the lid to one side. Add the chopped peppers and fry gently for a few minutes, then add the diced carrots.
- Fry them together on a medium to high heat (stirring as necessary) until they begin to go golden brown. Then add the diced carrots and fry for 10 minutes (stirring as necessary).
- Turn down the heat down low, then add the fennel seeds and onions. Fry gently for about 10 minutes.
- Add the sliced garlic, diced Jerusalem artichokes (or potatoes) and chopped celery. Fry gently for a further 5 minutes.
- Add the smoked paprika, chilli flakes, salt and pepper. Fry gently for a few minutes. Then add the vinegar and deglaze the pan.
- Add the chicken stock, lentils and bay leaves. Then stir.
- Add the whole mushrooms. Do not stir. Put the lid on and turn the heat down to it's lowest setting and leave for about an hour. You may need to gently stir around the 40 minute mark, to ensure the contents do not stick to the bottom of the pan.
- Place the chopped cabbage on top. Do not stir. Replace the lid and simmer for a further 15 minutes.
- Stir & then the stew is ready to serve.
- Serve with the baked cauliflower and some steamed cavolo nero on top.
Place the cauliflower on one baking sheet. Add the lentils to the other baking sheet and pat them dry. Sweet potato gnudi, lemony cavolo nero, crispy sage and parmesan. Line a baking tray with the remaining semolina, then form the ricotta mixture into gnudi the size of golf balls using wet hands. Roll each ball in the semolina to coat, then nestle them in the semolina and chill in the tray overnight.
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