There is something so earthy and satisfying about dishes containing squash and root vegetables. They are extremely versatile and can be used in soups, gratins, pasta dishes, mashes, and even desserts! The options are endless for these jewels from nature. Although they are often subtle in flavor, they benefit greatly from enhancers like spices and fresh herbs. This recipe from Yotam Ottolenghi combines squash with several root vegetables in a comforting mash and elevates it with a topping of scrumptious wine-braised shallots!
As is his nature, Yotam includes interesting touches in his recipe such as adding Puy lentils to this mash. It adds a bit of texture, flavor and nutrition to the dish. Cumin is added to bring out the warmth and add flavor to the earthiness of the mash and it works perfectly.
The real star for me in this recipe are the wine-braised shallots. Don’t be shy – use a large amount of shallots. I would err on the side of too many as they are heavenly little bites packed with succulent goodness and they add both moisture and flavor which is an essential part of this dish.
- 1/3 cup lentils (green or brown)
- 1/2 celery root, peeled and cut into chunks
- 4 carrots, peeled and cut into chunks
- 1/2 squash, peeled and cut into chunks
- 1 large sweet potato, peeled and cut into chunks
- 5 tablespoons unsalted butter, diced
- 2 tablespoons maple syrup
- 1 1/2 teaspoon ground cumin
- kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/3 lb. shallots, peeled and left whole
- 1 2/3 cups red wine
- 1 cup vegetable stock
- 2 bay leaves
- 1 teaspoon black peppercorns
- 4 thyme sprigs
- 1 tablespoon superfine sugar
- 2 tablespoons unsalted butter
- kosher salt
- Shallots: Place the oil in a saucepan and place over high heat. Add the shallots and fry for about 5 minutes, stirring occasionally, until colored all over. Add the wine, stock, bay leaves, peppercorns, thyme, sugar and 3/4 teaspoon salt. Cover, turn the heat to low and simmer gently for 1 hour. Remove the lid, increase the heat, and boil for about 8 minutes or until the remaining liquid is reduced by half. Use a slotted spoon to remove the shallots from the pan and keep them warm. Stir the butter into the sauce and set aside until ready to use.
- Lentils: Bring a saucepan of water to a boil over high heat, add the lentils, turn down the heat to medium ad simmer for about 25 minutes, until tender. Drain and set aside.
- Mash: Fill a saucepan halfway with water and bring to a boil. Add the celery root and carrots and cook for about 10 minutes. Add the squash and sweet potatoes and cook another 10-15 minutes, until all vegetables are tender.
- Assembly: Drain the vegetables, shaking off as much liquid as possible and mash well with a potato masher. Add the butter, maple syrup, cumin, cooked lentils, 1 teaspoon salt and plenty of black pepper. Mix well and plate either individually or on a platter with the mash on the bottom, topped with the shallots. Spoon the sauce over the top and serve at once.
(click here) for printable recipe