Roots and Wine

Sometimes we enthusiastically drink wine in the middle of the week, this can lead to a ‘hang on a minute, what the heck are we doing’ moment and the cork goes back in the bottle. The bottle then loiters on the counter until we drink it or fling it in a dinner.

Roots and wine are a excellent combination and get the left over wine off of the counter and out of temptations way. The robust flavours of carrots, parsnips and beetroots mellow nicely when cooked slowly with wine, puy lentils, bay leaves and onions. I stirred in tablespoon of pomegranate molasses at the end which gave it a bright little lift.

Served with some mash they make an easy midweek dinner.

The mash can be spuds alone but often it’s a blend. Last night it was pumpkin and kale.

We’re eating a lot of pumpkin and kale at the moment, having a stash of pumpkins and plenty of kale growing in the garden. I mix fifty fifty potatoes and pumpkin, mash them with a little olive oil or butter then stir in finely chopped and sautéed kale.

This is a delicious winter dinner and I might as well mention it’s very good washed down with a glass of red wine!!

2 onions – peeled and chopped into wedges

a good glug of olive oil

3 stems of celery – diced

2-4 carrots – peeled and chopped into chunks

1-2 parsnips – peeled and chopped into wedges

4-6 beetroots -peeled and chopped into equal sized chunks

3 cloves garlic – peeled and finely chopped

2 bay leaves

150g puy lentils

about 250mls red wine – or whatever’s left in the bottle

750mls vegetable stock

1 tbs pomegranate molasses

salt and pepper

Heat a large saucepan the add a good glut of olive oil, enough to just cover the bottom of the pan.

Add the onions and cook on medium heat for five minutes. Stir in the celery and continue cooking

Peel and chop the vegetables in the above order, adding to the pan as they are prepared. Season with a little salt and keep cooking and stirring on a medium heat.

Add the bay leaves then the puy lentils, wine and vegetable stock, bring to the boil then turn the heat down and simmer for forty minutes. Check the vegetables and puy lentils. If they are tender they’re ready to go. Stir in 1tbs of pomegranate molasses and season with a little salt and pepper.