book - creamy french lentils with celery root

[Guest guest]

* Exported from MasterCook *

 

Creamy French Lentils with Celery Root and Garlic

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups defatted low-sodium vegetable broth -- (Vegetable stock)

2 cups plain soy milk

1 cup dried French lentils -- (green)

2 cups peeled and diced celery root -- see tips

2 cloves garlic -- minced

1 bay leaf

several grinds black pepper

1/2 teaspoon salt

3 tablespoons minced fresh Italian parsley

 

In a large saucepan over medium heat, combine the stock, soy milk, lentils,

cerlery root, garlic, bay leaf and pepper. Bring to a simmer, reduce the heat to

low and cook 35 to 40 minutes, until the lentils are tender and the mixture is

moderately thick. Puree slightly with immersion blender or transfer half of the

mixture to a blender jar and puree, then return to the pan. Stir in salt,

parsley and serve hot.

 

FRENCH LENTILS - Also called green or du puy, French lentils are smaller and

less starchy than the standard brown variety. Prepared in this way (not boiled,

but simmer until just tender, then pureed) -- they make a rich and creamy dish.

(There's no need to soak them.)

 

CELERY ROOT TIPS - One-pound whole celeriac will yield 1/2 pound peeled flesh,

which yields 2 cups chopped, which cooks down and yields 1 cup puree. Cut the

root and place into acidulated water (water and lemon juice or vinegar).

Celeriac darkens after it's cooked, which doesn't affect the taste.

 

Description:

" main dish servings "

Source:

" Complete Vegan Cookbook "

S(Veg-Recipes):

" Kitpath 2001-Nov-02 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 236 Calories; 4g Fat (14.2% calories from

fat); 17g Protein; 35g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 1340mg

Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

Serving Ideas : any cooked plain grain or a baked potato

 

 

Nutr. Assoc. : 0 5062 903920 2520 0 0 1091 0 1036

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

Cookbooks: http://home.earthlink.net/~kitpath/

New: Lots of California Produce Recipes