Vegetarian mains
Leek, parsnip & mulled lentil gratin
This is real winter fare – dark, winey lentils with a hint of mulling spice, sweet, earthy parsnips, and a crisp herb topping. It would make a great centrepiece for a vegan or vegetarian Christmas dinner, ideally finished with lashings of our ultimate veggie gravy.
Ingredients
- 2 celery stalks, finely diced
- 1 carrot, finely diced
- 200g mushrooms, roughly chopped
- 250g puy or beluga lentils
- 1 tsp freshly chopped rosemary
- 1 tsp mixed spice
- 1 bay leaf
- large glass of red wine
- 400ml vegetable stock
- ½ tbsp Dijon mustard
- 600g parsnips, peeled and thicky sliced
- 3 large leeks, trimmed
- 150g sourdough bread, crusts removed
- 60g walnuts
- 2 tbsp freshly chopped sage
- olive oil
- salt & pepper
Method
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Step 1
Warm 2 tablespoons of olive oil in a saucepan and gently fry the celery, carrots and mushrooms for 15 minutes, until softened and starting to take on a bit of colour.
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Step 2
Meanwhile put a pan of salted water on to boil. Turn your oven on to 180⁰C/Gas 4 to preheat.
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Step 3
Add the lentils, rosemary, mixed spice, bay, and wine to the veg pan. Let the wine bubble away and reduce by half, then tip in the stock. Bring to a very gentle simmer and cook, uncovered, for 25-30 minutes, until the lentils are tender but not mushy. Most of the liquid should have been absorbed, but they should still be a little wet; add a dash more water if they look like drying out before they’re cooked. When ready, stir in the mustard, and season with salt and pepper to your taste.
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Step 4
While the lentils cook, poach the sliced parsnips in the pan of water until just tender. This will take about 8-10 minutes. Remove them with a slotted spoon and then add the leeks to the water; poach until tender to a knife tip, about 6-8 minutes. Drain well.
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Step 5
Blitz the bread together with the walnuts, sage, 2 tablespoons of olive oil, and a pinch of salt.
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Step 6
Transfer the lentils to the base of an oven dish. Slice the poached leeks lengthways and arrange a layer on top of the lentils. Next, top with an even layer of parsnips. Finish with the breadcrumbs.
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Step 7
Transfer to the oven and bake for 15-20 minutes, or until the breadcrumbs are golden.