Root mash with wine braised shallots from Essential Ottolenghi: A Collection (page 230) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.