Puy lentil stew with baked cauliflower and steamed cavolo nero
Puy lentil stew with baked cauliflower and steamed cavolo nero

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, puy lentil stew with baked cauliflower and steamed cavolo nero. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Puy lentil stew with baked cauliflower and steamed cavolo nero is something which I’ve loved my whole life.

Perfect for midweek meals, quick, fuss-free dinner party menus that will wow guests without requiring hours spent in the kitchen, and simple bakes and sweet treats, these are Ottolenghi recipes as you've never seen them before..nero stew recipe, Regional Newspapers - Onedish meals are winners Most are quick and easy to prepare and of course there is the bonus of less washing up Silverbeet or kale could replace the cavolo nero - Eat Add the tomatoes, seasonings and cavolo nero. Sauté the lardons until starting to crisp. Create this delicious recipe for lentil and chickpea stew cooked in an Instant Pot.

To get started with this recipe, we must first prepare a few ingredients. You can cook puy lentil stew with baked cauliflower and steamed cavolo nero using 22 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Puy lentil stew with baked cauliflower and steamed cavolo nero:
  1. Take Ingredients - main:
  2. Make ready Organic rapeseed oil
  3. Prepare 400 g fresh or frozen, cored & de-seeded, chopped, mixed peppers
  4. Get 4 medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic)
  5. Prepare 1 medium to large onion – peeled & chopped
  6. Get 1 tsp fennel seeds
  7. Get 5 cloves garlic – peeled & roughly sliced
  8. Get 3 sticks celery – roughly chopped
  9. Take 300 g organic Jerusalem artichokes or potatoes (no need to peel them if they’re organic) – top, tailed where needed & diced
  10. Prepare 1/2 tsp chilli flakes
  11. Take 1 tsp smoked paprika
  12. Get 3 tbsps cider vinegar (white wine vinegar, left over cider or white wine will work too)
  13. Get 20 turns of the black pepper grinder
  14. Get 1 tsp sea salt
  15. Get 1 litre chicken stock
  16. Make ready 200 g dried puy lentils
  17. Take 4 bay leaves
  18. Take 300 g whole button mushrooms
  19. Prepare 300 g roughly chopped cabbage
  20. Take Ingredients - topping:
  21. Prepare 1 whole Cauliflower including leaves & stem – quartered
  22. Get Cavolo nero

This dark green, leafy vegetable is perfect in soups, stews, mash and more. This healthy veggie stew has real depth of flavour. Steam the cauliflower over boiling water for five minutes, until just Put the cauliflower stem side down in a medium baking tray and spread the butter mix all over the white. Cavolo nero is my favorite type of cabbage.

Steps to make Puy lentil stew with baked cauliflower and steamed cavolo nero:
  1. Add around 2 tbsb of the rapeseed oil to a roasting pan and then place the pan in the oven. Pre-heat oven to 200 degrees Celsius. Place the quartered cauliflower in the hot roasting pan (you could also add some halved sweet potatoes and large chunks of squash, which are great throughout the week as a side to or as part of lunch time salads). Drizzle around 1 tbsp of the rapeseed oil over the cauliflower (use more oil if you’re adding sweet potato &/or squash). Bake for 1 to 1 ½ hours
  2. While the cauliflower is baking, heat around 5 tbsps of the rapeseed oil in a large, heavy, cast iron pan with a lid - put the lid to one side. Add the chopped peppers and fry gently for a few minutes, then add the diced carrots.
  3. Fry them together on a medium to high heat (stirring as necessary) until they begin to go golden brown. Then add the diced carrots and fry for 10 minutes (stirring as necessary).
  4. Turn down the heat down low, then add the fennel seeds and onions. Fry gently for about 10 minutes.
  5. Add the sliced garlic, diced Jerusalem artichokes (or potatoes) and chopped celery. Fry gently for a further 5 minutes.
  6. Add the smoked paprika, chilli flakes, salt and pepper. Fry gently for a few minutes. Then add the vinegar and deglaze the pan.
  7. Add the chicken stock, lentils and bay leaves. Then stir.
  8. Add the whole mushrooms. Do not stir. Put the lid on and turn the heat down to it's lowest setting and leave for about an hour. You may need to gently stir around the 40 minute mark, to ensure the contents do not stick to the bottom of the pan.
  9. Place the chopped cabbage on top. Do not stir. Replace the lid and simmer for a further 15 minutes.
  10. Stir & then the stew is ready to serve.
  11. Serve with the baked cauliflower and some steamed cavolo nero on top.

You could substitute with kale if you can't find cavolo nero, but cavolo nero has a sweeter taste. Then cut the cavolo nero into ribbons. Add the cavolo nero to the boiling water with baking powder. Look for delicious Puy lentils for this pork and pulse stew. Serve with cooked green leafy vegetables, or warmed, crusty bread.

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