Parsnip and Lentil Pots
When it comes to vegetable dishes, one should definitely try the parsnip and lentil pots. This traditional British recipe is a great combination of vegetable layers, combined successfully with brown rice, a natural grain much more nutritious and healthier than the classical white rice. The parsnip and lentil pot is a tasty vegetarian dish, delicious and easy to prepare.
The parsnip is a root vegetable similar and related to the carrot, but the difference between them is the parsnip’s stringer flavor. Consumed and cooked since ancient times, parsnip is one of Eurasia’s most popular vegetables, occupying for a while the potato’s honorable place. Boiled, stewed, roasted, fried or eaten raw, parsnip is actually one essential part of the English Christmas dinner and also of the Sunday Roast, one popular British meal. Originated from Mediterranean regions, parsnip is a very healthy vegetable, rich in dietary fiber, potassium, vitamins and minerals. One specific legend about this root vegetable is the Roman belief that parsnip is an aphrodisiac, enhancing human sexual potency.
Lentils, as the other major ingredient of this recipe is a world-famous legume grown for its seeds, very popular in Indian vegetarian cuisine, but also in many other traditional ones, due to its high levels of proteins, minerals, dietary fiber and vitamin B1. Lentils come in numerous types; they have a short cooking time and have many ways of cooking them: boiling, cooking on a stovetop, or inserting them as a major soup ingredient.
Here’s what ingredients are necessary for this recipe:
First, let’s cook the main ingredients from this miraculous recipe. Take a large saucepan and place the parsnip in it, covering it with cold water; bring it to boil for 2 minutes, then drain it and leave it aside. Take another large saucepan, in which will go the lentils and the rice; cover them with cold water and bring them also to boil, simmering for 40 minutes, until they are well cooked. Drain well. Season to taste.
In a medium saucepan, melt 25g butter and cook in it the onion for 2-3 minutes, until softened. Stir in the flour and cook for another 2 minutes, then remove the saucepan from the heat and gradually add the milk, stirring. Bring to boil slowly until the sauce begins to thicken. Season with nutmeg, pepper and salt.
Take 4 ovenproof dishes (450 ml each / ¾ pint) or 1,7l dish, and grease it. Before starting layering the dish, leave some parsnip slices for later garnishment. Add alternate layers of parsnip, lentils, brown rice, and onion sauce. The top layer should be one of onion sauce with the reserved parsnip slices as a decoration. The remaining butter should be melted and brushed over each top of each dish. Place the dishes in the oven at 375F degrees and cook for an hour, 1 ¼ hours, if necessary, until it becomes lightly brownish.
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