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Celery Root Steaks with Lentils and Ratatouille https://www.metro.ca/userfiles/image/recipes/steack-celeri-rave-lentilles-10696.jpg PT30M PT1H10M PT1H40M
Steaks:Preheat the oven to 400°F (200°C).Slather both sides of each slice of celery root with the oil, and salt lightly.Spread them onto a baking sheet covered with parchment paper.Cook in the oven for 30 minutes.After 30 minutes, slather both sides of each slice with a mixture of tamari, balsamic vinegar, maple syrup, paprika and Cayenne pepper.Put the slices on the opposite side that they were the first time.Cook for 10 minutes.Optional: Grill the slices 2 to 3 minutes on the BBQ or on a grill pan.Lentils:Cover the lentils with water and bring to a boil.Lower the heat to medium and cook 20 minutes, or until the liquid has been absorbed. Add salt to taste.Ratatouille:Pour the olive oil into a skillet and sauté the bell pepper over medium-high heat. Add salt.After 2 minutes, add the onion and garlic with a pinch of salt.When the onion becomes translucent, add the diced zucchini.After one minute, add the diced tomato and cook another 2 to 3 minutes.Add salt and pepper to taste, then add the saffron or paprika.Remove from heat and set aside.Serve the steaks on a bed of lentils and garnish with the ratatouille.
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steak: 1 bulb celery root, peeled and cut into ½-in (1½-cm) thick slices 2 Tbsp. (30 mL) olive oil 1 good pinch of salt 1 Tbsp. (15 mL) tamari or soy sauce 1 Tbsp. (15 mL) balsamic vinegar 1 tsp. (5 ml) maple syrup 1 tsp. (5 ml) paprika 1 pinch of cayenne pepper lentils: 1/2 cup (125 mL) Puy lentils, rinsed under cold water and drained 1 1/2 cup (375 ml) water salt, to taste Ratatouille: 2 Tbsp. (30 mL) olive oil 1/2 red bell pepper, finely diced 1 small onion, finely diced 2 garlic cloves, chopped 1/2 green zucchini, finely diced 1/2 yellow zucchini, finely diced 1 Italian tomato, seeded and finely diced salt and pepper to taste 1 pinch of saffron (or 1/2 tsp. paprika)
Celery Root Steaks with Lentils and Ratatouille

Celery Root Steaks with Lentils and Ratatouille

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2
servings
0:30
Preparation
1:10
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

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  • 1
    bulb celery root, peeled and cut into ½-in (1½-cm) thick slices
  • 2 Tbsp.
    (30 mL)
    olive oil
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    750 ml - 1 L SELECTED VARIETIES


  • 1
    good pinch of salt
  • 1 Tbsp.
    (15 mL)
    tamari or soy sauce
  • 1 Tbsp.
    (15 mL)
    balsamic vinegar
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    500 ml SELECTED VARIETIES


  • 1 tsp.
    (5 ml)
    maple syrup
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  • 1 tsp.
    (5 ml)
    paprika
  • 1
    pinch of cayenne pepper

  • lentils:
  • 1/2 cup
    (125 mL)
    Puy lentils, rinsed under cold water and drained
  • 1 1/2 cup
    (375 ml)
    water

  • salt, to taste

  • Ratatouille:
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 1/2
    red bell pepper, finely diced
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  • 1
    small onion, finely diced
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  • 2
    garlic cloves, chopped
  • 1/2
    green zucchini, finely diced
  • 1/2
    yellow zucchini, finely diced
  • 1
    Italian tomato, seeded and finely diced
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  • salt and pepper to taste
  • 1
    pinch of saffron (or 1/2 tsp. paprika)
Imprimer ma sélection

Preparation

Steaks:

Preheat the oven to 400°F (200°C).

Slather both sides of each slice of celery root with the oil, and salt lightly.

Spread them onto a baking sheet covered with parchment paper.

Cook in the oven for 30 minutes.

After 30 minutes, slather both sides of each slice with a mixture of tamari, balsamic vinegar, maple syrup, paprika and Cayenne pepper.

Put the slices on the opposite side that they were the first time.

Cook for 10 minutes.

Optional: Grill the slices 2 to 3 minutes on the BBQ or on a grill pan.

Lentils:

Cover the lentils with water and bring to a boil.

Lower the heat to medium and cook 20 minutes, or until the liquid has been absorbed. Add salt to taste.

Ratatouille:

Pour the olive oil into a skillet and sauté the bell pepper over medium-high heat. Add salt.

After 2 minutes, add the onion and garlic with a pinch of salt.

When the onion becomes translucent, add the diced zucchini.

After one minute, add the diced tomato and cook another 2 to 3 minutes.

Add salt and pepper to taste, then add the saffron or paprika.

Remove from heat and set aside.

Serve the steaks on a bed of lentils and garnish with the ratatouille.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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