RECIPE dijon-lentil sauce for Wild Mushroom, Wild Rice, Root Veg Roulade

[Guest guest]

I left the roulade recipe below so it's all together if someone wants

to print them together... btw, the French lentils (Lentils de Puy)

hold their shape better, or try beluga lentils, or even plain brown

ones if necessary. This sauce is the one DH ate & enjoyed a bowlful

of, thinking it was leftover soup! It would be good on a *lot* of

things...

 

Dijon Mustard-Lentil Sauce

makes 3 cups

 

2 tbsp cornstarch

1 large yellow onion, cut into 1/3 " dice

1 tbsp olive oil (optional)

1/4 sherry or white wine

1/2 bunch fresh thyme leaves, or 2 tsp dried

1 twelve-oz. bottle of beer or nonalcoholic beer

1 c apple juice

2/3 c dijon mustard

3 c light vegetable stock

1 c cooked French lentils

1/4 bunch fresh tarragon, leaves only

1/2 tsp ground black pepper

2 tsp salt

 

Dissolve the cornstarch in 1/2 c cold water and set aside. In a

saucepan over medium heat, cook the onion, oil, and sherry until the

onions are lightly caramelized, aboiut 15 minutes. Add the thyme

leaves and stir into the onions. Add the beer, apple juice, mustard

and stock. Simmer until reduced by one-third, about 20 minutes. Add

the lentils, tarragon, pepper and salt, and whisk in the cornstarch

until the sauce is thick enough to coat the back of a spoon. Simmer 5

more minutes, remove from heat, and use or set aside. Will keep up to

a week in the refrigerator.

 

, " Amy " <sandpiperhiker>

wrote:

>

> This is from Millennium cookbook, by Eric Tucker. I made it for

> Christmas two years ago and it was a big hit. Cook the wild rice

> ahead, then make the sauce and the filling the day before; you'll

> save yourself some time! :-) It's well worth it though, even if you

> do it all in one day like I did. I will post the sauce recipe

> later... running late here.

>

> Wild Mushroom, Wild Rice & Root Vegetable Roulades

> makes 4 servings

>

> 2 leeks, washed & cut into 1/2 " dice

> 4 cloves garlic, minced

> 1/4 c dry sherry or vegetable stock

> 1 pound assorted cremini, shiitake, and chanterelle mushrooms,

> sliced thin

> 2 parsnips, cut into 1/2 " dice

> 1 turnip, cut into 1/2 " dice

> 1 small butternut squash, cut into 1/2 " dice

> 1 celery root bulb, peeled, cut into 1/2 " dice

> 1 tsp dried thyme

> 1 tsp dried marjoram (optional)

> 1/2 tsp ground nutmeg

> 1 tsp dried sage

> 2 tsp sea salt

> 1 c vegetable stock

> 1 1/2 c cooked wild rice

> 1 c cubed seitan, tofu, or tempeh (optional)

> 1/4 c dried cranberries (optional)

>

> 1 pkg filo dough, thawed

> canolaoil for brushing the dough

> Dijon Mustard-Lentil Sauce

> Cooked French Lentils, minced chives, or fresh tarragon for garnish

>

> To make the filling: In a large saucepan, cook the leeks, garlic and

> sherry over medium heat until the vegetables are softened, about

> ten minutes. Add the mushrooms, aprsnips, turnip, sqush, celery

> root, thyme, marjoram, nutmeg, sage, salt, and stock, as well as the

> seitan and cranberries, if desired. Cover and simmer until the root

> vegetables are just tender, about 15 minutes. Remove from the heat,

> stir in the wild rice, and let cool.

>

> To assemble: Preheat the oven to 350*F. Remove two filo sheets,

> placing them flat on a work surface. Place a damp towel over the

> remaining filo to keep it moist. Brush the two sheets with oil,

> thencover with 2 more sheets and brush with oil again. Repeat the

> process until 8 sheets have been used. Spread the filling on the

> bottom third of the filo stack in a bed about 2 inches deep and 2

> inches thick. Starting at the bottom, roll the stack into a tight

> cylinder. Cut it into 4 portions, transfer them to a baking sheet,

> and bake for 20 minutes, or until the crust is golden.

>

> Place about 1/3 cup of Dijon Mustard-Lentil Sauce in the center of a

> dinner plate. Slice a filo roulade in half diagonally so each piece

> of filo looks like a triangle. Place the two filo triangles standing

> up in the center of the plate. Sprinkle with lentils, chives or

> tarragon.