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Fondant Celeriac with Puy Lentils + Mustard Cream Sauce
Fondant Celeriac with Puy Lentils + Mustard Cream Sauce
Fondant Celeriac with Puy Lentils + Mustard Cream Sauce
1 celeriac , (around 750g)
75 g unsalted butter
2 sprigs thyme
2 tbsp honey
150 ml vegetable stock
100 ml double cream
2 tbsp Dijon mustard
1 tbsp capers
1 medium brown onion
2 cloves garlic
1 stick celery
1 tbsp olive oil
200 g puy lentils
2 sprigs rosemary
125 ml white wine
2 bay leaves
3 tbsp extra virgin olive oil
50 g watercress
  1. Peel the celeriac and cut it into discs about 2cm thick. Heat the butter in a frying pan until it’s foaming then add the celeriac discs and cook over a medium-high heat for 5 minutes until they begin to brown. Turn and repeat on the other side. Add the thyme and the honey and pour in the stock. Season well with salt and pepper then cover the pan with a lid. Simmer over a low heat for 20 minutes, until the celeriac discs have absorbed the liquid and are soft all the way through.
  2. Peel the onion and garlic. Dice the onion and celery. Mince the garlic. Heat a large saucepan over a medium-high heat. Pour in the 1 tbsp of olive oil and add the onion and celery. Fry for 5 minutes, stirring regularly, then add the garlic. Fry for another few minutes before adding the lentils and rosemary. Stir everything together, turn the heat up high, pour in the wine and add the bay leaves. Reduce the wine by half then add 850ml of water. Simmer for 45 minutes, until almost all of the liquid has been absorbed and the lentils are just soft through but still have a little bite. Stir 2 tbsp of the extra virgin olive oil through the lentils.
  3. When the celeriac is cooked transfer the discs to a plate and keep warm. Turn the heat back up to high and pour in the double cream with the mustard. Whisk to combine to a smooth sauce, add the capers and let it bubble for a few minutes to thicken up slightly.
  4. Place a disc of celeriac into the centre of each of your serving plates. Spoon the lentils around the outside and pour over a little of the cream sauce. Dress with the watercress and drizzle over the remaining 1 tbsp of extra virgin olive oil.
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