Celeriac and lentils with hazelnut and mint

Celeriac is probably my favorite root. It is delicate, yet very nutty, and has an elegant oily smoothness. Like
all good vegetables, it is marvelous simply with a bit of olive oil. Here it works with the lentils and nuts to
create a hearty autumn main course. Serve it warm, with a radish, cucumber and dill salad dressed with
sour cream and olive oil. Or allow it to cool down, then take it to work for lunch or on a picnic.

Serves 4 Preheat the oven to 275°F. Scatter the hazelnuts on a small

¹ ³ cup whole hazelnuts (skin on) baking sheet and roast in the oven for 15 minutes. Let them cool
1 cup Puy lentils down, then chop roughly.
3 cups water
Combine the lentils, water, bay leaves and thyme in a small
2 bay leaves
saucepan. Bring to the boil, then simmer for 15 to 20 minutes,
4 thyme sprigs
or until al dente. Drain in a sieve.
1 small celeriac (1½ lbs), peeled and cut
into ³ 8 -inch chips Meanwhile, in a separate saucepan, cook the celeriac in plenty of
4 tbsp olive oil boiling salted water for 8 to 12 minutes, or until just tender. Drain.
3 tbsp hazelnut oil
3 tbsp good-quality red wine vinegar In a large bowl mix the hot lentils (if they have cooled down they
salt and black pepper won’t soak up all the flavors) with the olive oil, 2 tablespoons of
4 tbsp chopped mint the hazelnut oil, the vinegar, plenty of salt and some black pepper.
Add the celeriac and stir well. Taste and adjust the seasoning.

To serve right away, stir in half the mint and half the hazelnuts. Pile
onto a serving dish or in a bowl and drizzle the remaining hazelnut
oil on top. Garnish with the rest of the mint and hazelnuts.

To serve cold, wait for the lentils and celeriac to cool down before
finally adjusting the seasoning and possibly adding some more
vinegar, if you like. Add hazelnut oil, mint and nuts in the same
way as when serving hot.

216 | Pulses