Braised Root Vegetables with Black Lentils and Red Wine Sauce Recipe

The Red Wine Sauce Directions:

1. Cover the porcini with 1 quart warm water, and set aside.

2. Heat the oil in a wide soup pot.

3. Add the vegetables, garlic, and aromatics.

4. Cover, over medium-high heat, stir occasionally until the vegetables are well browned, about 20 minutes. Season with 1 teaspoon salt and a little pepper.

5. Stir in the tomato, tomato paste and flour, then pour in the wine plus the dried mushrooms, and they're soaking liquid.

6. Vigorously scrape the bottom of the pot to work in the juices, then bring to a boil, lower the heat and simmer covered for 45 minutes.

7. Strain into 1 quart measure. You should have about 3 cups.

8. Return it to the pan and simmer until reduced about 2 1/2 cups, about 15 to 20 minutes. Add the mushroom soy sauce, then taste for salt and seasoning with pepper.

9. Whisk in the butter set aside.


The vegetables directions:

1. Peel the shallots, and separate them where their natural divisions occur

2. peel the parsnips and trim off the skinny tips. Cut the remaining vegetables into three segments of equal length. Quarter the thickest sections and remove a portion of the core. Have the middle section and keep the last section Whole.  (use the tips and cures in the sauce as directed.)

3. peel the carrots and cut them into 2 to 3 inch length. If they tapered, cut, the thick ends into quarters, cut the middle into halves, and keep the last skinny pieces hole. If they're the same diameter from tip to tail simply have them lengthwise, thickly sliced the mushrooms.

4. Oil and butter in a skillet or Dutch oven.

5. And the carrots and shallots, and cook over medium high heat, turning occasionally until well browned in places, about 10 minutes.

6. and the parsnips and mushrooms and cook for 10 minutes.

7. season with 1 teaspoon salt, then add herbs. Pour in one cup of the sauce, and one cup water, bring to a boil, then lower the heat and simmer until the vegetables are tender when pierced, about 20 to 25.  add more water if needed there should always be some moisture in the pan. Season with pepper and set aside.

The Lentils

1. Cover the lentils with 3 cups water, add the salt, and simmer until tender, about 25 minutes.
2. Drain, sensor in the butter and one cup of the sauce.


Finishing the dish:

Prepare the purée.

Reheat the vegetables with the remaining sauce.

Mound the purée in the center of pasta plates.

Place two or three spoonfuls of lentils around the potatoes, then fill in with the vegetables.

Spoon the extra sauce around and over the vegetables and lentils, then garnish with the chopped parsley and serve.