Lentils with Celery Tartare
Main Dishes | Author's cuisine
⏳ Time
1 hour 1 hour
🥕 Ingredients
9
🍽️ Servings
8
Description
After simmering in coconut milk, the celery stalk acquires a wonderful texture—its crunch remains, while tenderness is added. Recipe by John Smith, executive chef at a popular American restaurant.
Ingredients
- Lentils - 14.1 oz
- Celery salt - 4 pieces
- Coconut Milk - 4 fl oz
- Olive Oil - 1 fl oz
- Meyer Lemon Juice - 4 spoons
- Leek - 1 piece
- Mini vegetables - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Dice the celery root into small cubes.
Step 2
Blanch in olive oil, adding coconut milk.
Step 3
Soak the lentils in cold water for 30–60 minutes, then boil them.
Step 4
Combine the lentils and celery, adding salt and pepper to taste.
Step 5
Slice the leek into thin strips and dry it in the oven for 40 minutes at 194°F.
Step 6
When serving, place the lentils with the tartare on a plate. Drizzle with lemon juice.
Step 7
Garnish with spinach leaves and leek julienne.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.