← All recipes

🥗 Lentil dish with creamy apple-celeriac puree, crunchy pak choi salad and crispy fried onions

550 kcal · 30 min · 4 servings

Ingredients

• celery root 500 g
• apples, red 2 pcs
• milk 100 ml
• salt pinch
• sugar pinch
• lentils, brown 300 g
• pak choi 4 pcs
• parsley, fresh 20 g
• roasted onions 4 tbsp
• sweet mustard 2 tsp
• oil 3 tbsp
• balsamic vinegar, light 3 tbsp
• honey 1 tsp
• pepper, black ground pinch
• butter 3 tbsp

Instructions

1. 1. Peel the celeriac and cut it into small cubes.
2. 2. Peel the apples, remove the cores, and cut them into cubes as well.
3. 3. Place the celeriac and apple mixture into a pot.
4. 4. Pour in milk and season with a pinch of salt and sugar.
5. 5. Bring the mixture to a boil.
6. 6. Reduce the heat to low and let the vegetables simmer for about 15 minutes.
7. 7. Stir the vegetables occasionally to prevent them from sticking.
8. 8. Place the lentils into a clean pot.
9. 9. Cover the lentils with about 600 milliliters of water.
10. 10. Bring the water to a boil.
11. 11. Cover the pot and cook the lentils at medium heat for about 12 minutes.
12. 12. Wash the pak choi thoroughly and dry it well.
13. 13. Trim off the thin root end of the pak choi.
14. 14. Cut the pak choi into eight equal pieces.
15. 15. Wash the parsley and dry it.
16. 16. Pluck the parsley leaves from the tough stems.
17. 17. Finely chop the parsley leaves.
18. 18. Place the chopped parsley into a bowl.
19. 19. Add the fried onions to the parsley.
20. 20. Mix the parsley and fried onions well together.
21. 21. Take a second, clean bowl.
22. 22. Place sweet mustard into this bowl.
23. 23. Add oil to the mustard.
24. 24. Add one tablespoon of balsamic vinegar.
25. 25. Add some honey to the mixture.
26. 26. Whisk the mustard, oil, balsamic, and honey into a sauce.
27. 27. Season the sauce with salt, pepper, and a pinch of sugar.
28. 28. Let the celeriac-apple vegetable mixture steam briefly in the pot.
29. 29. Add one tablespoon of butter to the warm vegetables.
30. 30. Puree the vegetables with the butter until smooth.
31. 31. Taste the puree and adjust seasoning with salt and pepper.
32. 32. Heat two tablespoons of butter in a frying pan over medium heat.
33. 33. Brown the butter while stirring for about two minutes.
34. 34. Add the pak choi to the browned butter.
35. 35. Toss the pak choi in the pan for about one minute.
36. 36. Place the warmed pak choi into the bowl with the mustard dressing.
37. 37. Mix the pak choi thoroughly with the dressing.
38. 38. Drain the cooked lentils.
39. 39. Add the remaining parsley to the lentils in the pot.
40. 40. Add two tablespoons of vinegar to the lentils.
41. 41. Mix the lentils with the parsley and vinegar.
42. 42. Season the lentils strongly with salt, pepper, and sugar.
43. 43. Take four plates for serving.
44. 44. Place the celeriac-apple puree onto the plates.
45. 45. Place the seasoned lentils next to the puree.
46. 46. Place the pak choi salad onto the plates.
47. 47. Add the fried onion-parsley mixture as a topping.
48. 48. Serve the dish immediately.

Nutrition per serving

• kcal: 550
• Protein: 21 g · Fett/Fat: 23 g · Carbs: 71 g