Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, puy lentil stew with baked cauliflower and steamed cavolo nero. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Perfect for midweek meals, quick, fuss-free dinner party menus that will wow guests without requiring hours spent in the kitchen, and simple bakes and sweet treats, these are Ottolenghi recipes as you've never seen them before. The two ingredients lists are very similar - the aubergine, cherry tomatoes, olive oil, garlic and oregano. Serve the stew either as a hearty starter or a side, or else as a main, served with any grain you like..nero stew recipe, Regional Newspapers - Onedish meals are winners Most are quick and easy to prepare and of course there is the bonus of less washing up Silverbeet or kale could replace the cavolo nero - Eat Add the tomatoes, seasonings and cavolo nero.
Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Puy lentil stew with baked cauliflower and steamed cavolo nero is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have puy lentil stew with baked cauliflower and steamed cavolo nero using 22 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Puy lentil stew with baked cauliflower and steamed cavolo nero:
- Take Ingredients - main:
- Get Organic rapeseed oil
- Get 400 g fresh or frozen, cored & de-seeded, chopped, mixed peppers
- Take 4 medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic)
- Take 1 medium to large onion – peeled & chopped
- Prepare 1 tsp fennel seeds
- Make ready 5 cloves garlic – peeled & roughly sliced
- Take 3 sticks celery – roughly chopped
- Take 300 g organic Jerusalem artichokes or potatoes (no need to peel them if they’re organic) – top, tailed where needed & diced
- Prepare 1/2 tsp chilli flakes
- Take 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
- Prepare 1 tsp sea salt
- Make ready 1 litre chicken stock
- Prepare 200 g dried puy lentils
- Make ready 4 bay leaves
- Get 300 g whole button mushrooms
- Take 300 g roughly chopped cabbage
- Get Ingredients - topping:
- Get 1 whole Cauliflower including leaves & stem – quartered
- Take Cavolo nero
The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised. 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. Serve the finished lentils topped with the roasted cauliflower.
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.
Such an amazing saving on buying in smaller, more expensive bags from These Puy lentils taste great! and keep their shape perfectly. Sauté the lardons until starting to crisp. Satisfy your cabbage cravings with our delicious cavolo nero recipes. This dark green, leafy vegetable is perfect in soups, stews, mash and more. This healthy veggie stew has real depth of flavour.
So that is going to wrap it up with this exceptional food puy lentil stew with baked cauliflower and steamed cavolo nero recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
