Servings: people
Calories/100g: 139.4 kcalWhy you should try it
This delicious recipe takes some time but is well worth it. Through the braising process the shallots get a unique flavor. The colorful mixture of vegetables tastes also incredibly well and gets a special touch by the maple syrup and cumin. It does take some more time than usual to cook, so I tried to time everything as well as possible. Once the shallots are boiling, you should be able to finish everything else in the meantime. Also, if you don’t want to buy a whole pumpkin for just 300 g, use more sweet potatoes and celery instead.
Ingredients
Sweet mashed vegetables
- 600 g sweet potatoes
- 300 g hokkaido pumpkin
- 300 g carrots
- 300 g celery root
- 100 g green lentils
- 2 tablespoons maple syrup
- 50 g butter
- 1,5 teaspoons cumin
Braised Shallots
- 500 g shallots
- 350 ml red wine
- 175 ml vegetable broth
- 2 bay leaves
- 4 thyme sprigs
- 1 tablespoon sugar
- 20 g butter
Instructions
- Prepare braised shallots. Peel the shallots but don't cut them. In a medium sized pot, heat up about 2 tablespoons of olive oil. Put in the shallots and fry for 5 minutes; turn them around every now and then until they're slightly golden from each side. While they're frying prepare the vegetable broth. Then, add the wine, broth, bay leaves, thyme, sugar and some pepper and salt. Put on a lid and let it stew for about 1 hour. After that, remove the lid and turn heat up for 8 minutes so that half of the liquid evaporates. Set shallots aside and add butter to the liquid – this will be your sauce for the mashed vegetables.
- Prepare green lentils. While the shallots are cooking, boil up some water in a large pot, add the lentils and cook for about 20 minutes until they're firm to the bite. The pot should be large, because we want to reuse it later for the mashed vegetables. When they're done, drain and set aside.
- Prepare mashed veggies. Peel and cut the carrots, sweet potatoes, celery and pumpkin into rather large cubes. First, add carrots and celery to the pot, where you have cooked the lentils in, add some water and let it simmer for 10 minutes with a lid on. Then, add the sweet potatoes and pumpkin and let it simmer for another 15 minutes. All the vegetables should be soft by now.
- Mash veggies and add more flavor. Drain the vegetables and mash them with a potato masher or fork. Add the lentils, butter, maple syrup, cumin and some salt as well as pepper to the mixture. Mix well.
- Serve. Arrange the vegetable mash evenly onto the plates and top with the red wine shallots. Pour over the sauce and serve. Enjoy!
Nutrition
Calories: 139.4 kcal
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