Lentil oven dish with mashed potato-celery root
This lentil oven dish is vegetarian and full of protein. Do you prefer a vegan dish? Then leave out the Parmesan cheese!
What do you need for 4 persons?
- 1 small celery root
- 600 grams of potatoes
- 1 big onion
- 1 tablespoon of dried rosemary
- 1 tablespoon of dried oregano
- 100 grams of carrots
- 250 grams of creminis
- 400 grams of canned lentils
- 1 tablespoon of mustard
- 30 grams of Parmesan cheese, grated
How do you prepare this lentil oven dish?
Cook a pan filled with water. In the meantime, peel the rooted celery and cut it into pieces, do the same for the potatoes. Add the rooted celery and potatoes to the boiling water with a pinch of salt and cook for 20 minutes.
Preheat the oven to 180 degrees Celsius. Peel the onion and dice it. Put a pan on the stove with a bit of oil in it and sauté the onion together with the rosemary and oregano. Slice the carrots into fine pieces and add to the pan. Slice the creminis and add also. Drain the lentils and add to the pan. Let it cook for 8 minutes or until the creminis are colours brownish.
Fill the oven dish (25×25 centimetres) with all the vegetables. Drain the potatoes and rooted celery, reserve a bit of the cooking liquid. Then start mashing the potatoes and rooted celery, add a bit of cooking liquid to keep it mushy and the mustard with a pinch of salt. Mash again.
Add the next layer in the oven dish made from the mashed potatoes and rooted celery. Sprinkle the grated Parmesan on top. Bake in the oven for about 30 minutes, then switch the oven to a grill position and leave in for 5 minutes more or until the cheese is coloured golden.