Root mash with wine braised shallots from Plenty More (page 230) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.218 in the US edition.

  • Ganga108 on March 02, 2022

    There’s nothing more marvellously Wintery than orange root vegetable mash; butter is all it needs. It has been icy here in the mornings – the type of morning you wish you had a wood fire to light, one you could put your old coffee pot on top of and have it bubbling away in no time. One you could heat the soup on and dry the clothes in front of. But the Wintery mash is all I have. Jazzed up with lentils and topped with a warming shallot stew! Wonderfully Wintery!

  • jenburkholder on October 01, 2020

    I didn't care for this. The mash was fine, although I think I would have preferred it without the celery root - didn't blend in nicely texture-wise and was a strange off-note. The shallots, though, I didn't like at all. They tasted extremely blah, like straight wine. The sauce didn't thicken very well, even after I played with it, and remained somewhat watery-tasting. Wouldn't repeat.

  • twoyolks on November 05, 2016

    The root mash didn't have a cohesive enough flavor. I think the vegetables would've been better roasted than simply boiled. I did like the flavor addition of the lentils to the root mash but the texture was less pleasant. The braised shallots were nice.

  • tracyfox on January 02, 2015

    Amazing how adding the lentils completely changed the texture of the pan roasted potatoes and squash from a spatchcocked Christmas chicken. I mixed the lentils, potatoes and butternut squash, spiced the mash as directed and topped with the shallots and sauce. Really too good for a leftovers lunch. Definitely worth showcasing as a special vegetarian dinner.

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