Lentil & Celery Stew – With Rosemary Focaccia And Celeriac Remoulade

Serves 3 - 4

1 hour 45 minutes

About the recipe

While summer is a great time to enjoy lots of vegetables in salad-type dishes. In winter this kind of dish is one that brings a lot of us GIYers much happiness, hearty food that’s cheap and quick. A big pot of this can feed a family or can last half a week for you to enjoy a second or third time.

Smother with black garlic or add some confit garlic.

2 white onions
Spring of thyme
3 cloves of garlic
2 big carrots peeled and diced
3/4 head of Celery peeled and diced
2 cups of Puy lentil washed
1.850 ltr of vegetable stock
2 big handfuls of flat leaf parsley roughly chopped
Salt and pepper
Sachet of yeast (7g)
600ml warm water
Olive oil
1 tbsp of honey or sugar
900g strong white bread flour
Crunchy sea salt (for the top of the focaccia)
Rosemary
Celeriac cut into matchsticks
2 heads of garlic confit in 500ml of sunflower oil
2 tbsp Soya milk
1 tbsp Mustard
1 tbsp Lemon juice
500ml sunflower oil

Step 1 - Stew

Heat a pot and add generous glugs of olive oil.
Add onions, thyme, and chili flakes, then garlic. Sweat them down.
Add celery and carrots, cooking until they soften but still have a bite.
Stir in lentils and stock. Cook for 25-30 minutes.
Taste and adjust seasoning.
Before serving, add most of the parsley.
Ladle into bowls and top with grated parmesan, olive oil, sea salt, black pepper, and more chopped parsley.
Optional: Add tamari for extra seasoning. If available, cook with parmesan rinds for added flavour.

Step 2 - Focaccia

Preheat oven to 190°C.
Mix yeast, warm water, sweetener, and 1 tbsp olive oil. Let sit until bubbly and activated.
Add yeasty water to flour, then mix in salt. Adjust water if needed.
Knead dough until it comes together.
Cover and let rise in a warm place until doubled in size.
Knock back the dough and transfer to a well-oiled tin.
Let rise again for about 30 minutes.
Make holes in the dough, then add rosemary and generously sprinkle sea salt.
Bake for about 45 minutes until golden brown and hollow sounding when tapped.

Step 3 - Celeriac Remoulade

Slice celeriac using a mandolin, then cut into matchsticks.
Place in water with a squeeze of lemon to prevent browning.
Blend confit garlic, soy milk, mustard, and vinegar.
Slowly pour in confit garlic oil and sunflower oil while blending until thickened.
Taste and season, adding more lemon juice if needed.
Drain celeriac and mix with a few tablespoons of sauce. Let soften for 20 minutes.