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Celery Root Steaks with Lentils and Ratatouille 2018-01-24 https://www.metro.ca/userfiles/image/recipes/steack-celeri-rave-lentilles-10696.jpg PT30M PT1H10M PT1H40M

Steaks:Preheat the oven to 400°F (200°C).Slather both sides of each slice of celery root with the oil, and salt lightly.Spread them onto a baking sheet covered with parchment paper.Cook in the oven for 30 minutes.After 30 minutes, slather both sides of each slice with a mixture of tamari, balsamic vinegar, maple syrup, paprika and Cayenne pepper.Put the slices on the opposite side that they were the first time.Cook for 10 minutes.Optional: Grill the slices 2 to 3 minutes on the BBQ or on a grill pan.Lentils:Cover the lentils with water and bring to a boil.Lower the heat to medium and cook 20 minutes, or until the liquid has been absorbed. Add salt to taste.Ratatouille:Pour the olive oil into a skillet and sauté the bell pepper over medium-high heat. Add salt.After 2 minutes, add the onion and garlic with a pinch of salt.When the onion becomes translucent, add the diced zucchini.After one minute, add the diced tomato and cook another 2 to 3 minutes.Add salt and pepper to taste, then add the saffron or paprika.Remove from heat and set aside.Serve the steaks on a bed of lentils and garnish with the ratatouille.

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steaks: 1 bulb celery root, peeled and cut into ½-in (1½-cm) thick slices 2 Tbsp. (30 mL) olive oil 1 good pinch of salt 1 Tbsp. (15 mL) tamari or soy sauce 1 Tbsp. (15 mL) balsamic vinegar 1 tsp. (5 ml) maple syrup 1 tsp. (5 ml) paprika 1 pinch of cayenne pepper lentils: 1/2 cup (125 mL) Puy lentils, rinsed under cold water and drained 1 1/2 cup (375 ml) water salt, to taste Ratatouille: 2 Tbsp. (30 mL) olive oil 1/2 red bell pepper, finely diced 1 small onion, finely diced 2 garlic cloves, chopped 1/2 green zucchini, finely diced 1/2 yellow zucchini, finely diced 1 Italian tomato, seeded and finely diced salt and pepper to taste 1 pinch of saffron (or 1/2 tsp. paprika)

Celery Root Steaks with Lentils and Ratatouille

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servings

0:30

Preparation

1:10

COOKING

1:40

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

steaks:

1

bulb celery root, peeled and cut into ½-in (1½-cm) thick slices

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ORGANIC CELERY

$2.99 ea.

PRODUCT OF U.S.A., No. 1 GRADE

2 Tbsp.
(30 mL)
olive oil

1

good pinch of salt

1 Tbsp.
(15 mL)
tamari or soy sauce

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$3.48 ea.

740 ml SELECTED VARIETIES

LEE KUM KEE PANDA OYSTER OR HOISIN SAUCE

$2.98 ea.

SELECTED SIZES SELECTED VARIETIES

VH SAUCES

$1.98 ea.

341 - 380 ml SELECTED VARIETIES

1 Tbsp.
(15 mL)
balsamic vinegar

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SAVE $2.50

GT'S KOMBUCHA OR BRAGG APPLE CIDER

$6.99 ea.

SELECTED SIZES SELECTED VARIETIES

1 tsp.
(5 ml)
maple syrup

1 tsp.
(5 ml)
paprika

1

pinch of cayenne pepper

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CLUB HOUSE SPICE BAG

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lentils:

1/2 cup
(125 mL)
Puy lentils, rinsed under cold water and drained

1 1/2 cup
(375 ml)
water

salt, to taste

Ratatouille:

2 Tbsp.
(30 mL)
olive oil

1/2

red bell pepper, finely diced

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RED, ORANGE OR YELLOW SWEET PEPPERS

$3.49 /lb

PRODUCT OF MEXICO OR HONDURAS $7.69/kg

MINI SWEET PEPPERS

$3.99 ea.

454 g, PRODUCT OF MEXICO

1

small onion, finely diced

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CARROTS OR YELLOW ONIONS

$1.69 ea.

2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE

2

garlic cloves, chopped

1/2

green zucchini, finely diced

1/2

yellow zucchini, finely diced

1

Italian tomato, seeded and finely diced

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ORGANIC GRAPE TOMATOES

$3.49 ea.

284 g, PRODUCT OF MEXICO

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3 for $5.00

PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO

CHERTO CHERRY TOMAT0ES

$3.99 ea.

255 g PRODUCT OF ONTARIO PROVA TOMATOES 454 g PRODUCT OF ONTARIO

salt and pepper to taste

1

pinch of saffron (or 1/2 tsp. paprika)

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Imprimer ma sélection

Preparation

Steaks:

Preheat the oven to 400°F (200°C).

Slather both sides of each slice of celery root with the oil, and salt lightly.

Spread them onto a baking sheet covered with parchment paper.

Cook in the oven for 30 minutes.

After 30 minutes, slather both sides of each slice with a mixture of tamari, balsamic vinegar, maple syrup, paprika and Cayenne pepper.

Put the slices on the opposite side that they were the first time.

Cook for 10 minutes.

Optional: Grill the slices 2 to 3 minutes on the BBQ or on a grill pan.

Lentils:

Cover the lentils with water and bring to a boil.

Lower the heat to medium and cook 20 minutes, or until the liquid has been absorbed. Add salt to taste.

Ratatouille:

Pour the olive oil into a skillet and sauté the bell pepper over medium-high heat. Add salt.

After 2 minutes, add the onion and garlic with a pinch of salt.

When the onion becomes translucent, add the diced zucchini.

After one minute, add the diced tomato and cook another 2 to 3 minutes.

Add salt and pepper to taste, then add the saffron or paprika.

Remove from heat and set aside.

Serve the steaks on a bed of lentils and garnish with the ratatouille.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.