IN SEASON
CELERIAC AND LENTIL GRATIN
Serve this satisfying dish with a green salad and some really good bread. Serves 4-6
❤ 2tbsp olive oil ❤ 1 onion, fi nely diced ❤ 4 garlic cloves, crushed ❤ 2 x 400g cans of chopped tomatoes ❤ 300g Castelluccio lentils, rinsed ❤ Salt and pepper ❤ Large handful of parsley, roughly chopped
❤ 225ml double cream ❤ 1 celeriac (about 1kg), quartered and fi nely sliced
❤ Zest and juice of half a lemon ❤ 100g Parmesan cheese, grated
1 Preheat the oven to 190C/375F/Gas 5
2 Heat the oil in a large saucepan and cook the onion gently until soft and beginning to turn golden. Add the garlic and stir until its wonderful smell wafts up from the pan. Tip in the tomatoes and simmer for about 10 minutes.
3 Meanwhile, put the lentils in a pan, cover with about 5cm of water and simmer for about 20 minutes, until just soft and creamy rather than al dente. Drain if necessary and season well with salt and pepper. Stir in the parsley and 3 tablespoons of the cream.
4 Add the celeriac to the tomato sauce, cover and cook for about 15 minutes or until tender. At fi rst, there will not appear to be enough tomato sauce, but the celeriac will release plenty of moisture as it cooks. When the celeriac is tender, add the remaining
cream, the lemon zest and juice and season with salt and plenty of black pepper to taste.
5 Layer the celeriac and tomato mixture alternately with the lentils in a large, shallow, ovenproof dish, fi nishing with a layer of celeriac. Sprinkle with the grated Parmesan and bake for about 30 minutes, until nicely browned on the top. This can be prepared ahead and even frozen. Thaw before baking for an extra 10-15 minutes, covering with foil if the top begins to get too dark.
Pulse by Jenny Chandler, publisher: Pavilion, photograph: Clare Winfi eld
The good stuff
Joanne says: “The nutritional hero in this delicious veggie feast is of course the lentils. They’re full of vitamin B5, which plays an important role in the production of anti-stress hormones, as well as controlling your metabolism. They also contain lots of cholesterol-lowering fi bre and a good dose of plant based protein. Garlic is well known for its anti-viral and anti-fungal properties but as it’s also rich in amino acids it acts as an antioxidant and helps fi ght infection. A single clove a day can help support a healthy immune system; perfect at this time of year when colds and viruses are fl ourishing. And don’t forget a good sprinkling of fresh parsley – a surprisingly good source of iron and vitamin C.”
SPICY MASALA KALE CHIPS
Kale chips have burst on to the scene in a big way as a healthier alternative to processed crunchy snack foods like potato chips and popcorn.
Serves 2–4
❤ 1 head of curly kale or 1 bag of pre- chopped curly kale (about 50 g)
❤ 1 large tomato, quartered ❤ 3 sun-dried tomatoes (dry not marinated ones, with no added sugar)
❤ Half a teaspoon paprika ❤ Quarter of a teaspoon ground cumin ❤ A pinch of sea salt
14 | THE WEST COUNTRY FOODLOVER
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