Lentil And Carrot Aspic With Vinaigrette Recipe - Cooking Index
Lentil And Carrot Aspic With Vinaigrette Recipe - Cooking Index
| Lentils | ||
| 2 tablespoons | 30ml | Oil |
| 1 1/2 cups | 93g / 3.3oz | Finely-chopped onions |
| 1 1/2 cups | 165g / 5.8oz | Finely-chopped carrots |
| 1 cup | 110g / 3.9oz | Finely-chopped celery |
| 1 cup | 237ml | French lentils |
| 2 cups | 474ml | Chicken broth |
| 1/2 teaspoon | 2.5ml | Ground sage |
| 2 | Bay leaves | |
| 1/4 lb | 113g / 4oz | Bacon - finely chopped |
| 2 | Unflavored gelatin - (1/4 oz ea) | |
| 1/4 cup | 59ml | Water |
| 1/4 cup | 36g / 1.3oz | Chopped parsley |
| 4 sections | Fresh thyme - leaves removed | |
| From stalks | ||
| Vinaigrette | ||
| 1 | Garlic clove - minced | |
| 1 | Shallot - minced | |
| 1 tablespoon | 15ml | Dijon-style mustard |
| 3 tablespoons | 45ml | Red wine vinegar |
| 5 tablespoons | 75ml | Canola oil, peanut, grapeseed or olive oil |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 1/2 teaspoons | 7.5ml | Finely-chopped chervil leaves - (optional) |
| 1 1/2 teaspoons | 7.5ml | Finely-chopped tarragon leaves - (optional) |
| Freshly-ground black pepper - to taste | ||
| Fresh thyme sprigs - for garnish |
Lentils: Warm oil in pot over medium heat and cook onions, carrots and celery until soft, about 7 minutes. Add lentils, broth, sage, bay leaves and bacon. Cover and simmer 1 hour, or until lentils are tender and begin to fall to pieces.
Meanwhile, soften gelatin in water and add to pot about 5 minutes before lentils are done. If broth does not come up to level of lentils, add more.
Pour contents of pot into large bowl and remove bay leaves. Mix in chopped parsley and thyme. Pour into 1-quart loaf pan, cover and refrigerate overnight.
Vinaigrette: In small bowl, whisk garlic, shallot, mustard and vinegar. Gradually beat in oil until incorporated, then mix in salt, chervil and tarragon. Give a grind or two of peppermill, as desired. (Makes 3/4 cup)
To Serve: Unmold terrine and cut into 1-inch-thick slices. Arrange slices on platter or individual plates and spoon vinaigrette around slices. Garnish with sprigs of thyme.
This recipe yields 8 to 12 servings.
Each of 12 servings, with 1 tablespoon Vinaigrette: 192 calories; 327 mg sodium; 5 mg cholesterol; 13 grams fat; 13 grams carbohydrates; 7 grams protein; 1.23 grams fiber.
Description:
"{Terrine De Lentilles Et Carottes, Sauce Vinaigrette}"
Source:
The Los Angeles Times, 07-07-1999
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