Creamy vegetable and lentil stew with sage crisps

Name: Creamy vegetable and lentil stew with sage crisps
Prep time: 25 min
Total time: 760 min
Yield: 4
Ingredients: 100 g macadamia nuts; 1 onions; 2 garlic cloves; 400 g celeriac; 400 g sweet potatoes; 1 organic oranges; 1 organic lemons; 2 handful sage leaves; 4 tbsp olive oil; 200 g lentils; salt and pepper to taste; a little sea salt

When the days get shorter, I need comfort food and bright colours on the table. This creamy stew is the tastiest way to fulfil these needs. Celeriac is a bit like the Cinderella of the root vegetable world, with its strong aroma. The cream made from macadamia nuts (which can also be replaced with almond or coconut milk) and the grated lemon and orange zest give this dish a sweet and fruity note. You should make sure you make enough sage crisps, as they complement this creamy stew with their satisfying crunch. Nutritional information: If you're not allergic to celeriac, you can reap the benefits of its numerous nutrients. Celeriac is rich in vitamin K, which is important for blood clotting and essential for maintaining our bones. Sweet potatoes can range in colour from orange to purple. The more intense a sweet potato's colour, the more carotinide and anthocyanins it contains. These phytochemicals have antioxidant and immunomodulating properties – especially important in winter to help protect us from infectious diseases.

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetable and lentil stew

200 g lentils (yellow or red)

2 tbsp olive oil

1 onion (large), finely chopped

2 garlic cloves, finely chopped

400 g celeriac, diced

400 g sweet potatoes, diced

6 dl water

salt and pepper to taste

100 g macadamia nuts

2 dl water

1 organic orange, a little grated zest

1 organic lemon, use a little grated zest and half of the juice

Sage crisps

2 tbsp olive oil

2 handful sage leaves

a little sea salt

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How it's done

Vegetable and lentil stew

Soak the lentils overnight in cold water. Heat the oil in a large pan. Sauté the onion and garlic. Rinse the lentils, drain, add with the vegetables, pour in the water, bring to the boil, boil for approx. 15 mins. on a medium heat (the vegetable cubes should be soft, but not falling apart). Season the vegetables. Purée the macadamia nuts with the water in a blender to make a "cream", add to the stew. Add the orange and lemon zest and lemon juice. Remove the pan from the hob and purée approx. 1/3 of the stew using a hand blender. Stir everything well, season again with salt and pepper.

Sage crisps

Heat the oil in a non-stick frying pan, fry the sage leaves until crispy, turning frequently, and season with Fleur de Sel. Serve the stew, garnish with the sage crisps.

Good to know

Tip:	If you do not have a blender to purée the macadamia nuts, you can use 200 ml almond or coconut milk instead.
Tip:	Carrots or parsnips can be used instead of celeriac and sweet potatoes. The cooking time may vary by a few minutes depending on which you use.

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