Celeriac with hazelnut, mint on a bed of fresh lentil puree.
Course: Main, Side dishCuisine: Arabic, Medittarenean
Servings
4
Preparation
20
minutesCooking time
40
minutesTotal time
1
hourI 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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