Lentil & Celery Stew – With Rosemary Focaccia And Celeriac Remoulade

While summer is a great time to enjoy lots of vegetables in salad-type dishes. In winter this kind of dish is one that brings a lot of us GIYers much happiness, hearty food that’s cheap and quick. A big pot of this can feed a family or can last half a week for you to enjoy a second or third time.

Smother with black garlic or add some confit garlic.

Ingredients

  • 2 white onions
  • Spring of thyme
  • 3 cloves of garlic
  • 2 big carrots peeled and diced
  • 3/4 head of Celery peeled and diced
  • 2 cups of Puy lentil washed
  • 1.850 ltr of vegetable stock
  • 2 big handfuls of flat leaf parsley roughly chopped
  • Salt and pepper
  • Sachet of yeast (7g)
  • 600ml warm water
  • Olive oil
  • 1 tb of honey or sugar
  • 900g strong white bread flour
  • Crunchy sea salt (for the top of the focaccia)
  • Rosemary
  • Celeriac cut into matchsticks
  • 2 heads of garlic confit in 500ml of sunflower oil
  • 2 tb Soya milk
  • 1 tbsp Mustard
  • 1 tbsp Lemon juice
  • 500ml sunflower oil

Step 1 - Stew

In a pot, add a few generous glugs of olive oil, add the onions, thyme and chilli flakes, then the garlic and sweat down.Then add the celery and carrots, cook until softer but still retaining a good bite. Add the lentils and your stock and cook for 25-30 min. The lentils should be cooked, taste and correct the seasoning.
Just before serving add most of your parsley, ladle into bowls then add lots of grated parmesan a few glugs of olive oil some more sea salt and black pepper. And some more chopped parsley.
Ps if it needs a little lift me up, I use a little tamari to lift everything and add some extra salty goodness.
Ps. if you have some good quality parmesan adding the rinds in while cooking will add flavour.

Step 2 - Focaccia

Preheat oven to 190°C. Place the yeast in the warm water with the sweetener and a tablespoon of olive oil leave until bubbly and yeast looks activated.Add the yeasty water to the flour and then add the salt. Mix well (have some more water on hand in case the dough is dry).Pour the mixture out on the surface and knead until dough comes together. Leave in a warm area in the kitchen covered with long film or a tea towel and let it rise until it has doubled in size, knock it back and place it in a very well oiled tin (a brownie tin will mean you will have a very fancy square looking bread that will push off the sides and rise, a flat roasting tray can mean crispier edges and works just as well). The bread needs to be swimming in the oil. Again leave to rise covered until growing in size (about 30 min) make holes in the dough, it should feel very springy shiny and look like it will taste delicious. adding holes brings me much satisfaction, add rosemary and sprinkle very generously with sea salt. Roast in a preheated oven. After 45 (ish) minutes should be brown and hollow when tapped from underneath.

Step 3 - Celeriac Remoulade

Mandolin the celeriac and then cut into matchsticks, cover with water that has a squeeze of lemon in it to prevent it from going brown.
Put your confit garlic, soya milk, mustard and vinegar into the bowl of a blender and turn on. In a slow steady stream pour the confit garlic oil into the bowl and then the sunflower oil. You should see the mixture starts to thicken. Once all the oil is incorporated and you’re happy with the consistency taste and season. Adding more lemon juice if you feel it needs an acidy kick.
Drain your celeriac and add a few tablespoons of your sauce and leave to soften for 20 minutes.

Ingredients

  • 2 white onions
  • Spring of thyme
  • 3 cloves of garlic
  • 2 big carrots peeled and diced
  • 3/4 head of Celery peeled and diced
  • 2 cups of Puy lentil washed
  • 1.850 ltr of vegetable stock
  • 2 big handfuls of flat leaf parsley roughly chopped
  • Salt and pepper
  • Sachet of yeast (7g)
  • 600ml warm water
  • Olive oil
  • 1 tb of honey or sugar
  • 900g strong white bread flour
  • Crunchy sea salt (for the top of the focaccia)
  • Rosemary
  • Celeriac cut into matchsticks
  • 2 heads of garlic confit in 500ml of sunflower oil
  • 2 tb Soya milk
  • 1 tbsp Mustard
  • 1 tbsp Lemon juice
  • 500ml sunflower oil

Step 1 - Stew

In a pot, add a few generous glugs of olive oil, add the onions, thyme and chilli flakes, then the garlic and sweat down.Then add the celery and carrots, cook until softer but still retaining a good bite. Add the lentils and your stock and cook for 25-30 min. The lentils should be cooked, taste and correct the seasoning.
Just before serving add most of your parsley, ladle into bowls then add lots of grated parmesan a few glugs of olive oil some more sea salt and black pepper. And some more chopped parsley.
Ps if it needs a little lift me up, I use a little tamari to lift everything and add some extra salty goodness.
Ps. if you have some good quality parmesan adding the rinds in while cooking will add flavour.

Step 2 - Focaccia

Preheat oven to 190°C. Place the yeast in the warm water with the sweetener and a tablespoon of olive oil leave until bubbly and yeast looks activated.Add the yeasty water to the flour and then add the salt. Mix well (have some more water on hand in case the dough is dry).Pour the mixture out on the surface and knead until dough comes together. Leave in a warm area in the kitchen covered with long film or a tea towel and let it rise until it has doubled in size, knock it back and place it in a very well oiled tin (a brownie tin will mean you will have a very fancy square looking bread that will push off the sides and rise, a flat roasting tray can mean crispier edges and works just as well). The bread needs to be swimming in the oil. Again leave to rise covered until growing in size (about 30 min) make holes in the dough, it should feel very springy shiny and look like it will taste delicious. adding holes brings me much satisfaction, add rosemary and sprinkle very generously with sea salt. Roast in a preheated oven. After 45 (ish) minutes should be brown and hollow when tapped from underneath.

Step 3 - Celeriac Remoulade

Mandolin the celeriac and then cut into matchsticks, cover with water that has a squeeze of lemon in it to prevent it from going brown.
Put your confit garlic, soya milk, mustard and vinegar into the bowl of a blender and turn on. In a slow steady stream pour the confit garlic oil into the bowl and then the sunflower oil. You should see the mixture starts to thicken. Once all the oil is incorporated and you’re happy with the consistency taste and season. Adding more lemon juice if you feel it needs an acidy kick.
Drain your celeriac and add a few tablespoons of your sauce and leave to soften for 20 minutes.