HASSELBACK SWEDE WITH BLACK LENTILS & RED WINE SAUCE

Search

HASSELBACK SWEDE WITH BLACK LENTILS & RED WINE SAUCE

The humble swede gets the David Bez elevation treatment to maximum effect. This root veg isn't always everyone's favourite but try this and have your mind and taste buds blown! David likes to build dishes around a protein, a centrepiece vegetable and an incredibly flavoursome sauce. This stellar recipe is from his cook book Vegan Love. 

Ingredients

MAIN VEG

• 1 swede, peeled, topped and tailed a sprig of fresh rosemary
• 1 teaspoon vegan Worcestershire sauce
• 2 tablespoons extra virgin olive oil
• 1 tablespoon cider or red wine vinegar 1 tablespoon maple syrup
• 1 teaspoon sea salt

PROTEIN/CARB

• 60g (21⁄2oz) black lentils
• 1 teaspoon vegetable bouillon powder 2 tablespoons olive oil
• 1⁄2 teaspoon sea salt

SAUCE

• 2 tablespoons olive oil
• 1 small shallot,  nely chopped
• 1⁄4 teaspoon salt
• 1 garlic clove, minced
• a handful of fresh rosemary
• 3 1⁄2 tablespoons red wine
• 3 1⁄2 tablespoons vegetable stock (broth) 1 tablespoon gluten-free flour of your choice (oat, buckwheat or rice)

TOPPING

• a drizzle of extra virgin olive oil
• 1 teaspoon toasted pumpkin seeds 1 teaspoon fresh lemon thyme
• sea salt and freshly ground black
• pepper, to taste

Method

COOKING TIME: 1 HOUR

MAIN VEG

1. Preheat the oven to 200°C (400°F)/gas mark 6.
2. Cut almost through the swede horizontally down its length.
3. Place rosemary, vegan Worcestershire sauce, oil, vinegar, maple syrup and salt in a resealable bag, add the swede, shake to coat, and marinate for 20 minutes (ideally overnight).
4. Remove the swede from the marinade.
5. Place on a baking tray (sheet) lined with baking paper, drizzle with oil, sprinkle with salt and bake for 45 minutes.
6. Remove from the oven, pour over the marinade and bake for a further 15 minutes until tender.

PROTEIN/CARB

1. Rinse the lentils with fresh water before cooking to remove any dust or debris.
2. Transfer to a pan, together with 180ml (61⁄4  oz) water.
3. Bring to the boil, stir through the bouillon powder, then reduce the heat, cover tightly and simmer for 15–20 minutes until tender.
4. Stir through the oil and salt after cooking.

SAUCE

1. Heat the oil in a pan over a medium heat and sauté the shallot and garlic for 5–10 minutes.
2. Salt to taste.
3. Stir in the rosemary and wine and let it bubble away for 5 minutes.
4. Add the stock (broth), cover and simmer for 5 minutes. Take off the heat, remove the rosemary and, using a hand blender, blend the sauce until smooth.
5. Return the pan to a low heat, sift in the flour and stir until slightly thickened and completely smooth. If the sauce is too thick, add more stock (broth), little by little, and keep stirring.

ASSEMBLING

1. Spoon the sauce onto a plate, followed by the lentils.
2. Top with the roasted swede, season to taste.
3. Drizzle over some olive oil and scatter over the toppings.

All recipes and photography by David Bez from his stunning recipe book Vegan Love. 

Vegan Love : David Bez : 9781914239168 : Blackwell's (blackwells.co.uk)