Sunny Mash with Garlic and Mustard Dressed Lentils.Slniečková kaša so šošovicou a cesnakovo-horčicovým dresingom.

When the dentist pulled my boy´s 2 teeth out, buttery mashed potatoes was his favourite thing to eat. Mushy, buttery, creamy, sprinkled with spring onions and parmesan cheese on top and easy to swallow – no need to chew.

I remember I used to grow up eating mashed potatoes, who wouldn´t love it?! And beacuse Slovakia is a potato (And cheese!) country, there are dishes made out of potatoes on a table quite often. Although delicious, potatoes might make you feel stuffed and heavy, and that´s not something you want to feel like. So I came up with a recipe for what I called sunny mash, which is made out of root vegetables. Amazing in flavour, light on stomach, easy to make and it can acompany any dish there is – vegetables are the bomb! And you can use anything you´ve got in the fridge, any bits and pieces of leftover roots.

To make this meal complete, I topped it up with puy lentils, which I covered in garlicky mustard and parsley dressing. Lentils are a great source of complex carbohydrates, proteins, vitamins and minerals (iron, fibre, vitamin B1..). Pairing them with selenium and magnesium rich mustard seeds and with anti-inflammatory, antibacterial, antiseptic and antiparasitic garlic and parsley is a winning combination for fighting off any illness!

Sunny Mash with Garlic and Mustard Dressed Lentils



For the mash:
1/2 head zeleriac
2 carrots (or 1 sweet potato)
1 parsnip/turnip
1 lemon, juice and zest
olive oil (1/4 – 1/3 cup)
sea salt, pepper

For the lentils:
1/2 cup puy lentils
2 fat garlic cloves, minced or finely chopped
bunch of flat-leaf parsley, chopped
1 tbls wholegrain mustard (or less, I like a bit more of mustard in this dish – mustard is my fetish here :)
squeeze of lemon lemon (or apple cider vinegar)
sea salt, pepper

Cook the lentils. Soak them overnight in cold water with a squeeze of lemon(it will make them easier to digest). Rinse, cover with twice as much water, add some bay leaf into the pan and bring to the boil. Cook until tender, but not too soft – 20 minutes. Don´t add any salt into water as this would toughen their skin. Drain, let cool.
Clean your veggies (no need to peel the skin off if they are organic). Chopped them up into chunks of similar size, put to a pan, cover with water and cook until soft. Drain, transfer to a bowl and mash. You could blend them with a blender or simply mash them with a fork. Add some olive oil to the mash, great pinch of salt, some lemon juice and lenon zest and a bit of black pepper. mix it all together and adjust the seasoning. Set aside.
Make the garlicky mustard dressing by combining together mustard, olive oil, lemon juice, chopped garlic, flat-leaf parsley, sea salt and pepper. Taste and adjust the seasoning by adding some more olive oil, lemon juice and salt. You want to have the dressing to be a bit runny, so don´t be scared to use more olive oil than what you´re used to – the olive oil with lightly dress the lentils. When you´re happy with the flavour, mix the dressing into your cooked lentils. Taste and adjust if necessary.
When ready to serve, spread layer of mash onto a plate, top up with lentils, decorate with more parsley, drizzle with olive oil, sprinkle with sea salt. Enjoy your masterpiece.

 

——–

Ked moj chlapec prisiel u zubara o dva zuby, jeho najoblubenejsim jedlom sa stala zemiakova kasa. Popoucene zemiaky, ktore su jemne, maslove, posypane jarnou cibulkou a parmezanom a lahke na prehltnutie – ziadna potreba zbytocne zut jedlo. :-)

Pamatam si ako som na zemiakovej kasi doslova zila – kto by to nemiloval ?! A pretoze Slovensko je krajina zemiakov (a syru!), casto sa na stoloch objavuju jedla pripravene zo zemiakov. Aj ked su zemiacky naozaj chutne, niekedy sa po nich citite preplneni a s tazobou na zaludku a to naozaj nie je to, ako by ste sa po zjedeni jedla chceli citit. A tak som prisla s napadom spravit omnoholahsiu a stravitelnejsiu verziu ´zemiakovej´ kase, ktoru som nazvala slnecna kasa, ktore je pripravena z krasnej a farebnej korenovej zeleniny. Uzasna chutou, lahucka na zaludok, lahka na pripravu a ochotna chutit skvelo s hocijakou prilohou – zelenina je hviezda na nebi! A mozte tu v recepte pouzit naozaj hocijaku zeleninu, ktora sa vam povaluje v chladnicke, hocijake kusy korenovej zeleniny, ktorych sa chcete nenapadne zbavit.

Aby som z tejto slnieckovej kase spravila kompletne jedlo, podavam ju so sosovickou, ktoru vzdy jemne ´obalim´ v cesnakovo-hocicovom dresingu s cerstvou perzlenovou vnatkou. Sosovicka je skvelym zdrojom komplexnych karbohydratov, proteinov, mineralov a vitaminov (zelezo, vlaknina, vitamin B1..). A ak ju skombinujete s horcicinymi semiackami, ktore su bohate na selnium a magnezium a s protizapalovym, antibakterialnym, antiseptickym cesnakom a vnatkou – je to vyherna kombinacia, ktora od vas bude drzat choroby na mile daleko!

Slniečková kaša so šošovicou a cesnakovo-horčicovým dresingom

Na kašu:
1/2 hlavy zeleru
2 mrkvy (alebo 1 sladky zemiak)
1 petrzlen
1 citron, stava aj kora z neho
kvalitny olivovy olej (asi tak 1/4-1/3 salky)
morska sol
trosku cierneho korenia

Na šošovicu a dresing:
1/2 salky puy sosovice (alebo klasickej sosovicky)
2 tucne struciky cesnaku, pomlete,postruhane alebo nakrajane na velmi jemno
zvazok petrzlenovej vnate, pokrajanej na mensie kusy
1 lyzica celozrnnej horcice (alebo aj menej; ja tej horcice pouzivam dost ale nie kazdy so mnou zdiela ten horcicovy fetis :)
trosku citronovej stavy (alebo jablcny ocot)
trosku medu (alebo aj javoroveho sirupu)
olivovy olej
morska sol
cierne korenie

Najprv si pripravte kasu. Vsetku zeleninu si ocistite (ak je bio, nemusite ju supat, len ju poriadne umyte – okrem zeleru, jeho pekne celeho ocistite a zbavte z tvrdej supky). Nacistenu zeleninu dajte do hrnca s vodou, privedte k varu a varte az dokym zelenina nebude makkucka. Odstavte z ohna, precedte a dajte do misy. Vidlickou alebo mixerom zeleninu popucte, pridajte olivovy olej, sol, korenie, citronovu stavu a citronovu koru. Pomiesajte, ochutnajte a dochutte podla vasej chuti pridanim viacej olivoveho oleja, citronovej stavy alebo soli.
Uvarte si vasu sosovicu. Ja sosovicu (a vsetky obilniny a strukoviny) vzdy na noc namacam – pre lepsiu stravitelnost a rychlejsiu tepelnu upravu! :) Ak pouzivate puy sosovicu, vari sa rychlo a ak ju nechcete namacat, mozute ju hned bez namacania uvarit. Premyte ju, dajte do hrnca s dvojnasobnym mnozstvom vody, pridajte bobkovy list ak sa citite dobrodruzne a varte dokym sovocia nebude makka (no nie rozvarena). Vodu nesolte, sosovica by po uvareni ostala tvrda. Po uvareni sosovicu precedte a nechajte trosku vychladit.
Kym sa sosovica vari, pripravte si dresing. Zmiesajte spolu nakrajany petrzlen, horcicu, cesnak, stipku soli, trosku korenia, med a citronovu stavu alebo jablcny ocot (len jeden splech). Pomiesajte, ochutnajte a dochutte podla svojej chuti – experimentujte! :)
Ked ste pripraveni pustit sa do stolovania, jednoducho si zoberte nejaky pekny tanier. Na spodok si rozotrite trosku vasej slnecnej kase tak, ako to robia v restauraciach, pekne lyzicou do stran! :) Zmiesajte spolu uvarenu sosovicu s dresingom a navrstvite na vasu kasu. Ozdobte listkom petrzlenu, splechom olivoveho oleja a posypanim troskou morskej soli. A uz si len vase veldielo vychutnajte. Dobru chut! :)

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