CookEat Recipe
Grilled Celeriac and Lentils with Peas
Tender celeriac is grilled and combined with lentils, peas, tomato and parsley. Serve warm with natural yogurt, crème fraîche and crisp baked filo.
Method
Steps
Step 1
Peel the celeriac and slice 5 mm thick. Simmer in 600 ml of the measured water for 8–10 minutes until just tender and drain well. Use canned lentils weighed after draining and rinsing. Cook fresh or frozen shelled green peas (not dried peas) in the remaining 600 ml boiling water for 3–5 minutes, then drain.
Step 2
Brush the celeriac with 2 teaspoons olive oil and grill on a preheated grill pan for 2–3 minutes per side until marked. Cut into bite-size pieces and combine with the warm peas and lentils.
Step 3
Heat the oven to 180°C. Brush thawed filo lightly with the remaining teaspoon oil, stack in three layers and cut into squares. Press into muffin wells to make shallow cups. Bake for 8–12 minutes until golden and crisp throughout; follow a longer packet cooking time if specified.
Step 4
Wash and dice the tomato and chop the parsley. Fold both through the warm vegetables and divide into the baked filo cups. Spoon the yogurt and crème fraîche around them and serve in four portions.
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