2.5 lbs of carrot sticks, not those nasty “baby” carrots. 1/2 hour of work, and considerably less money.
One head of cauliflower, less than 15 minutes of prep, and 1/3 the price of packaged prepared plus a lot nicer ( fresher).
Also, bread is rising.
That is, I found a computer file with an older version, that contained the details I remembered before but didn’t recreate.
This recipe comes originally from a Julia Child TV show. My mother developed it based on one viewing of the show, and passed it on to me. If anybody finds the original of this, you will probably have a marvelous example of the “folk process” at work.
Serves 4 or more.
1 C lentils
3 C water
4 Carrots Slice fairly thin
3 stalks Celery Slice fairly thin
3 Onions Chop coarsely
4 Leeks Slice fairly thin
2 T flour
1/2 C red wine
1/2 LB sausage Bratwurst or better (hot Italian, maybe)
Shallots Chopped fine
Ingredients: Boil lentils, covered in the water for 25 minutes; salt to
taste. Drain, reserving the liquid. Spread lentils into buttered 8×13 baking dish.
Preheat oven to 375 degrees.
Saute chopped carrots, celery, onions, and leeks in oil. When cooked, add flour, wine, and enough lentil liquid to cover (there often isn’t enough, add some extra water if necessary). Cook until thickened, then pour over lentils in baking dish.
Place sausage on top. Sprinkle with chopped shallots, thyme, and breadcrumbs.
Bake in 375 degree oven for 40 minutes.