Lentil vegetables
easy
105 mins
105 mins
Ingredients
- 1 Onion
- 40 g streaky smoked bacon
- 2 TABLESPOONS Butter or margarine
- 100 g Dish lenses
- 1/2 l Poultry stock
- 250 g Turnip
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3-4 Tbsp Vinegar
- 8 discs (50 g each) Fillet of beef
- 1 TABLESPOON Mustard
- 80 g Leeks (leek)
- 100 g Shiitake mushrooms
- 150 g oblong shallots
- 1 TABLESPOON clarified butter
- 75 ml Red wine
- 1 TABLESPOON Sugar
- 1 Meat tomato
- 3 Stem(s) Thyme
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel and finely chop the onion. Cut the bacon into cubes as well. In 1 tablespoon of hot fat leave it crispy. Sauté onion and lentils briefly. Deglaze with stock. Cover and cook over low heat for about 1 1/2 hours.
- 2
In the meantime, peel and wash the turnip and cut it into very small cubes. Add to the lentils 1/2 hour before the end of the cooking time. For the roulades, wash the meat, dab dry, tap flatter.
- 3
Season with salt and pepper, spread with mustard. Clean and wash the leek, cut into long strips and blanch briefly in boiling salted water. Distribute on the roulades. Roll them up tightly and fix them with wooden skewers.
- 4
Clean, wash and halve the mushrooms. Peel and halve shallots. Fry roulades and mushrooms in hot lard while turning for about 4 minutes. Deglaze with red wine, bring to the boil briefly. Remaining fat and sugar
- 5
Deglaze with 3 tablespoons of vinegar and the roulade stock. Cook the shallots for about 2 minutes at high heat. Wash, quarter and seed the tomatoes. Dice the flesh. Wash and chop the thyme.
- 6
Lift both under the lenses. Season to taste with salt, pepper and a little vinegar. Arrange lentil vegetables, roulades and shallots on plates.
Nutrition Facts
410 kcal
25 g
18 g
33 g
More Delicious Recipes
