Celeriac with hazelnut, mint on a bed of fresh lentil puree.

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Recipe by Damaris Beems Course: Main, Side dishCuisine: Arabic, Medittarenean
Servings

4

Preparation

20

minutes
Cooking time

40

minutes
Total time

1

hour 

I like layering, putting things together. And this is typical such a dish. The delicious lentil puree and then the celeriac with those crunchy hazelnuts and that tasty mint. So good.

Ingredients

  • 1 celeriac

  • 250 gram small green lentils

  • 80 gram haselnuts (white ones)

  • 1 bouquet fresh mint

  • 100 ml tahina

  • White wine vinegar

  • olive oil

  • salt and pepper

  • 1 cubes of vegetable broth

  • 2 sprigs bay

preparation

  • Peel the celeriac and cut it into small cubes.
    Preheat the oven to 180 degrees and let the hazelnuts brown a little. 5 minutes are enough.
    Boil the lentils for 15-20 minutes with the bay leaves and vegetable stock cubes.
  • Boil the celeriac in water for about 10 minutes until al dente.
    Drain the lentils and grind them into a puree in a food processor. Add the tahina to a splash of wine vinegar. Bring it to taste with salt and pepper. The puree does not have to be completely smooth.
    Drain the celeriac. Pour a generous glug of olive oil over it. Add the hazelnuts and the chopped mint. Also some salt and black pepper.
  • Spoon the lentil puree into the bottom of a bowl. On top of that the celeriac. If necessary, cut some fresh mint over it for a fresh green color.

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