Root Mash with Wine-Braised Shallots

This absolutely devine dish from Yotam Ottolenghi is just too delicious for words, you simply have to try it. It’s not a complicated dish and if you love your root vegetables this will deliver.  (I use my ricer for mashing the vegetables, I find it gives the mash a decadent, smooth texture). For more fabulous recipes from this amazing chef look for his books: “Plenty”,  “Plenty More” & ” Jerusalem”. 

Root Mash with Wine-Braised Shallots

1/2 cup/80g Puy lentils

1/2large Celery Root (Celaric) peeled and cut into chunks (about 2 cups, 300g)

2 large carrots, peeled and cut into chunks (about 2 cups, 300g)

1/2 Kabocha Squash, (or Butternut Squash, or pumpkin) peeled and cut into chunks (about 2 cups, 300g)

2 Sweet Potatoes, peeled and cut into chunks (about 4 cups, 600g)

5 tbsp/70g unsalted butter, diced 

Braised Shallots:

2 tbsp Olive Oil

1 1/2 lbs/600g Shallots, peeled and left whole

1 2/3 cups/400ml Red Wine

1 cup/200ml Vegetable stock

2 Bay Leaves

1 tsp Black peppercorns,

4 Thyme Sprigs

1 tbsp Superfine sugar

2 tbsp/30g unsalted butter

Start with the 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 tsp 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 saucepan of water to a  boil over high heat, add the lentils, turn down the heat to medium, and simmer for about 25 minutes, 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 sweet potatoes and cook for a further 10 - 15 minutes, until all the vegetables are cooked.

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 tsp salt, and plenty of black pepper.  Mix well and then divide the warm mash among the serving plates.  Top with the shallots, spoon the sauce over the top and serve at once.