Braised mountain lentils – root vegetables & sherry

Name: Braised mountain lentils – root vegetables & sherry
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 people
Cuisine: French
Ingredients: 300 g mountain lentils (Puy); 1 carrot; 1 parsnip; ¼ celeriac; 2 shallots; 60 ml dry sherry; 700 ml vegetable stock; 1 bay leaf; 3 tbsp olive oil; 1 tbsp chopped parsley; fine sea salt; aromatic pepper

Earthy mountain lentils, gently braised with root vegetables and a splash of sherry. A vegetarian dish with depth that holds its own against the Sarabande.

Mushrooms & Earth Category

20 MIN Prep time

60 MIN Cook time

4 people Servings

Braised mountain lentils – root vegetables & sherry

Preparation

Sweating the vegetables

Finely dice the shallots, carrot, parsnip and celeriac and sweat them slowly in olive oil.

Lentils & sherry

Add the lentils, deglaze with the sherry, reduce briefly, then pour in the vegetable stock and add the bay leaf.

Gentle braising

Braise over gentle heat for about 30–40 minutes, until the lentils are tender but still have bite.

Seasoning & plating

Season with salt, pepper and parsley and serve as an earthy main component.

Why this wine?

With Sarabande:

The savoury depth of the Sarabande carries the earthy lentils and the sweet depth of the root vegetables with a calm length.

With Gigue:

Gigue sets a fresh accent with its bright fruit that lightens the dish.