1/3 cup Puy lentils
1 small celery root, peeled and cut into chunks (about 2 cups)
2 large carrots, cut into chunks (about 2 cups)
1 medium-large winter squash (butternut, kabocha, acorn etc.) peeled and cut into chunks (about 3 cups)
3-4 Tablespoons grass fed unsalted butter
2 Tablespoons pure maple syrup
1 1/2 teaspoons ground cumin
salt and pepper
2 Tablespoons olive oil
1 pound shallots, peeled and left whole (if they are large shallots slice them in half)
1 1/2 cups red wine
1 cup vegetable stock
2 bay leaves
1 teaspoon black peppercorns
4 thyme sprigs
1 Tablespoon super fine sugar
3/4 teaspoons salt
2 Tablespoons grass fed unsalted butter
- Start with the shallots. Place the oil in a saucepan 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 down the heat to low, and simmer gently for 1 hour. Remove the lid, increase the heat, and boil for about 8 minutes, until the remaining liquid is reduced by half. Use a slotted spoon to remove the shallots from the pan and keep them somewhere warm. Stir the butter into the sauce and set aside until ready to use.
- Bring a large pot of water to a boil over high heat. Add the lentils, turn the heat down to medium, and simmer for about 25 minutes or until tender. Drain and set aside.
- For the mash, half fill a saucepan with water and bring to a boil. Add the celery root and carrots and cook for about 10 minutes. Add the squash and cook for another 10-15 minutes, or until the vegetables are tender.
- Drain the vegetables, shaking off as much liquid as possible and mash with a potato masher. Add the butter, maple syrup, cumin, lentils, 1 teaspoon salt and plenty of black pepper. Mix well and then divide the warm mash among serving plates. Top with the shallots, spoon the sauce over the top, and serve warm.