Jay was here for dinner tonight. I decided to do something vegetarian, because we had a lot of produce from our organic delivery last week. Once I saw the photo of this in the cookbook, I couldn’t resist.
– The vegetables and lentils are as good as they look in the photo, and they were easy to make. I did most everything ahead of time. This is a good dish for company.
– I’ve never used celery root before, but I liked the earthiness that it added to the potatoes. I’d definitely make this again. It went great with the veggies.
- Braised Root Vegetables with Black Lentils and Red Wine Sauce (Local Flavors, Deborah Madison, p. 223)
- Celeriac & Yukon Gold Purée (Fine Cooking #48, January 2002, p. 55)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
What a wonderful dinner! I guess I need to get “Local Flavors”, so much of what you do from it sounds good to me.
A couple of years ago for Valentine’s Day, I made a sinfully rich scallop dish that sat on potato-cleriac puree. That was the first time I’d ever had it. LOVED it!
Deborah Madison is one of my favorite cookbook authors. I love Local Flavors, and Vegetarian Cooking For Everyone is a favorite too.
I put the recipe up in my recipes section, called braised_rt_vet.pdf (note to self: don’t use the word “root” in any file names!).
Scallops with the potato puree sounds excellent. I can see why they’d go well together.
That’s beautiful!